I love the way the toasted bread crumbs give an extra crunchy texture to the phyllo nests in this very pretty and presentable dessert. Plus, the fruit compote can be used to top many other dishes from desserts to breakfasts to savory entrees.
8 SERVINGS
- 4 cups fresh breadcrumbs from crustless French bread
- ½ cup sugar
- 8 sheets fresh phyllo pastry or frozen, thawed (each sheet about 14×18 inches)
- 1 cup unsalted butter, melted
- 1½ cups chilled whipping cream
- 3 tablespoons powdered sugar
- 3 tablespoons brandy
- Caramelized Fruit Compote (see recipe)
Preheat oven to 350°F. Bake breadcrumbs on baking sheet until dry, about 7 minutes. Cool. Process until finely ground. Transfer to bowl; mix in ½ cup sugar.
Line 2 baking sheets with parchment. Arrange 1 phyllo sheet on work surface (keep remaining phyllo covered with plastic wrap and damp towel). Brush phyllo with melted butter; sprinkle with 2 tablespoons crumb mixture. Fold phyllo in half lengthwise. Brush top with butter; sprinkle with 1 tablespoon crumb mixture. Fold phyllo in half lengthwise again, forming 3½x18-inch strip. Using fingers, hold last 3 inches of 1 end of pastry strip on 1 prepared baking sheet as base. Wind remainder of strip around base, compressing strip to form slightly irregular sides and forming nest. Brush nest with butter. Repeat with remaining 7 phyllo sheets, butter and crumb mixture. Bake nests until golden, about 15 minutes. Transfer to racks and cool. (Can be prepared 1 day ahead. Store nests airtight at room temperature.)
Beat cream, powdered sugar and brandy in medium bowl until stiff peaks form. Chill until ready to serve.
Place 1 nest on each plate. Fill nests with Caramelized Fruit Compote. Top with dollop of brandied cream and serve.
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