Serves: 8
Total Calories: 310

1/2 cup unsalted butter (1 stick)
8 sheets thawed frozen phyllo pastry leaves
1.200 cups walnuts, chopped
1/2 cup honey
2 cups fresh raspberries (optional)

Preheat the oven to 425°F.

In a small saucepan, melt the butter over low heat, making sure it doesn't burn.

Working with one sheet of phyllo at a time, pick it up from the center (as you would a handkerchief). Begin twisting the phyllo as you set it down on a baking sheet to make a free-form nest 3 to 4 inches in diameter. Using a pastry brush, brush the nest liberally with the melted butter. Repeat with each of the remaining 7 sheets of phyllo.

Bake the phyllo for 15 minutes, or until crisp and golden. Remove from the oven and let cool.

In a small skillet over medium-low heat, toast the walnuts for about 7 minutes, stirring frequently, until fragrant and lightly toasted.

In a small saucepan, warm the honey over low heat.

To serve, place a nest in the center of each plate. Liberally drizzle each with warm honey and sprinkle with toasted walnuts, and raspberries, if using. Serve at once.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 310
Calories from Fat: 208

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Phyllo Nests With Honey And Walnuts
Poached Salmon With Cucumber, Dill, And Watercress Sauce
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Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic
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