Fruit and Phyllo Nests!

Birds’ Nest for Breakfast!

Several years ago there was an interesting recipe in Gourmet magazine.   It is one of those things that you tear out and hope to make someday.    My “someday” came a couple of weeks ago when I realized it was time to spiff up our fruit!
We have changed the recipe considerably but the basis is still the same.
Guests loved it!   Maybe because it was a reminder of spring!


1 one pound package of frozen phyllo (not thawed)
2 Tablespoons of unsalted butter, melted
4 teaspoons of confectioners sugar
2 teaspoons honey
Fresh fruit


Preheat oven to 375.

Without unrolling the phyllo dough, cut two 3/8 inch slices crosswise from the end.
Continue to cut the 3/8 inch slices for the number that you will need.
Line a baking sheet with parchment paper.
Unroll the slices and separate the phyllo (if there is any paper in between, be sure to remove that).
After separating, “unravel” and form a little nest.
Brush each nest with melted butter and sprinkle with confectioners sugar.
Carefully flip them over and repeat the butter and sugar on the other side.
Bake in the center of the oven for 8 to 10 minutes being careful that they do not burn.

We actually prepared the nests the day before serving.  Covered with plastic wrap and refrigerated.
The morning we were going to serve them, we filled them with vanilla yogurt and then topped with a fruit compote and a sprinkling of powdered sugar.   The last item to go on was a drizzle of honey.

The William Henry Miller Inn
Lynnette Scofield




Bed and Breakfast Foodie

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