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!
