I'm SO excited to share my latest food epiphany with you! Not near as excited as I was to eat it, but excited nonetheless! ;)
In a serendipitous moment late last week, while daydreaming about Easter treats and deep-fried Mars bars (like ya would), a magical thought process entered my brain and produced the concept for 'deep-fried' creme eggs. So last night in a delicious, and at times, dangerous test kitchen, I tried out a couple of different ways to prepare the bundles of deliciousness. I had already determined the basics of wrapping and securing the eggs within the phyllo pastry, but whether they would be deep-fried or baked was still to be determined... that was until I basically smoked out the house and nearly caught the kitchen on fire while frying the bundles in fat on the stove (be safe friends, do not try this at home unless you really know what you're doing!). Needless to say, the baked version won out. With that said, even if I did own a deep-frier, I would still recommend the baking method, just because the phyllo pastry is so fragile and so delicate that in the few tests I did in the hot fat, it took less than a minute to brown and start to burn.
Anywho, with all that excitement/embarrassing info divulged (I like to keep it real in my food diaries), let's get to instructing you on how to make these delicious treats at home!
WARNING: YES! It tastes as good as it sounds! And YES! you will experience multiple foodgasms as you consume them. These are wicked-awesome-good!
- 1 Bag of Mini Cadbury Creme Eggs
- 1 box of Phyllo Pastry Sheets (thawed)
- 1 tbsp melted Butter (optional)
1) After you've preheated your oven to 350 degrees F, decide how many bundles you want to make. I portioned about 5 per person, maybe less if serving with ice cream. You'll want to make these fresh, so no need to prep an entire bag. Portion out your mini Creme Eggs and remove them from the wrappers. Set aside.
2) Using one phyllo sheet at a time, cut your sheet into 6 pieces. Starting on the longest side of the sheet, cut into thirds. Once you've divided into 3 strips, place the strips on top of each other, then fold them in half, cutting down the centre as shown below. Repeat this step with the other phyllo sheets until you have enough to match your number of creme eggs.
Note: Once you have enough squares, roll the phyllo back up and place back in the box. Phyllo pastry dries pretty quickly, so if you leave it out of the wrapping for too long, it will no longer be of any use. Make sure it's wrapped back up and stored back in your fridge to ensure it's good to go again for the next phyllo project.
3) Next we wrap the mini Creme Eggs in bundles. Before you start, set some water aside in a dish so you can seal the bundle. Start by placing the egg near the corner closest to you. Wrap the corner over the egg and roll until you've reached the half way point. Next fold the edges in towards the centre as if wrapping a gift. If excess pastry remains, roll slightly then fold in the edges once more. Continue rolling until you're left with a slight triangle. Dip your finger in the water and wet the triangle then roll the bundle until sealed. Place on a baking sheet. Repeat until all eggs are wrapped.
4) Bake for 8 minutes in preheated oven, flipping your bundles at about 5 minutes to ensure they're browning evenly. Once time is up, remove bundles from oven, brush with melted butter and then switch oven to 'normal' or 'low' broil. Return the bundles to the oven and monitor closely for 1-2 minutes, this will give the bundles a lovely golden glow as can be seen below.
Note: If you're fine with a paler pastry bundle, and a few less calories, skip the butter step!
|Flaky, warm, creamy deliciousness!|
|It's a thing of beauty!|