Phyllo Tortes With Honey Cream Recipe

Indulge in these exquisite Phyllo Tortes, layered with creamy honey custard and drizzled with a decadent chocolate glaze. A show-stopping dessert that's easier to make than you think! This recipe combines flaky phyllo pastry with a rich, subtly sweet honey cream, creating a symphony of textures and flavors. Perfect for special occasions or a delightful weekend treat. (Prep time includes chilling time)

Prep Time 180 mins
Cook Time 260 mins
Calories 421.5 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Phyllo Tortes With Honey Cream 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Phyllo Tortes With Honey Cream

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How to Make Phyllo Tortes With Honey Cream

  1. Preheat oven to 425°F (220°C).
  2. Unfold phyllo dough sheets. Lightly brush one sheet with 1 tablespoon melted butter.
  3. Top with another phyllo sheet; brush with 1 tablespoon melted butter. Repeat until all phyllo sheets and butter are used.
  4. Cut the phyllo stack into 6 equal strips.
  5. Cut each strip into fourths, resulting in 24 individual phyllo squares.
  6. Carefully transfer phyllo squares to baking sheets.
  7. In a small bowl, combine ½ cup ground pecans, 2 tablespoons granulated sugar, and 5 teaspoons boiling water. Sprinkle evenly over the phyllo squares.
  8. Bake for 4-5 minutes, or until golden brown.
  9. Cool completely on baking sheets on wire racks.
  10. **Make the Honey Cream:** In a small saucepan, combine 1 cup heavy cream, ¼ cup honey, and 2 tablespoons cornstarch.
  11. Cook and stir over medium heat until thickened, about 5-7 minutes.
  12. Continue cooking and stirring for 2 more minutes.
  13. Remove from heat. Gradually whisk about half of the hot cream mixture into 2 large egg yolks.
  14. Return the mixture to the saucepan. Cook over medium heat until thickened, stirring constantly. This should take approximately 2-3 minutes.
  15. Remove from heat and stir in 1 tablespoon Grand Marnier (optional).
  16. Transfer to a medium bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill for at least 4 hours.
  17. Before serving, beat 1 cup heavy whipping cream until soft peaks form. Gently fold into the chilled honey cream.
  18. **Make the Chocolate Glaze:** In a double boiler or heat-safe bowl set over a pan of simmering water, melt 4 ounces semi-sweet chocolate and 2 tablespoons butter over low heat, stirring constantly until smooth.
  19. Remove from heat. Stir in 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until a coarse mixture forms.
  20. Stir in 2 teaspoons hot water. Add 1-2 teaspoons more hot water, 1 teaspoon at a time, until the glaze reaches a drizzling consistency.
  21. **Assemble the Tortes:** Place one phyllo square on each serving plate.
  22. Spread approximately 2 tablespoons of honey cream on each phyllo square.
  23. Top with another phyllo square, more honey cream, and a third phyllo square. Finish with a dollop of honey cream and a drizzle of chocolate glaze.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

85g

Fat

67g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Course Desserts Dietary Low Sodium Low In Something