Candied Orange peel, cashews and chocolate give these chocolate orange cashew pastries a crunchy, creamy filling with wonderful flavor.
This week was crazy busy. It was one of those weeks where I always seemed to be behind. Study Abroad is in full swing and that takes most of my time. My daughter is here in Cambodia but goes back to the US on Tuesday to pack for college. I’m leaving for home in just 2 weeks so I need to pack up my apartment soon.
I needed something I could throw together fast for our morning coffee meetings and I’m also trying to get rid of my kitchen supplies. I had some phyllo in the freezer, some oranges and some East Bali chocolate cashews. I always have chocolate about so this was easy.
Candied citrus peel is easy to make and it’s a great flavoring or garnish for a lot of dishes. I put 2 cups sugar and 2 cups water in a pot. Brought them to a boil and added about 1 1/2 cups thinly sliced orange peel with the pith removed. I boiled the peel for about 15 minutes (until the water was largely soaked into the peel. Pour out the peel onto a silicone mat and separate the peels. The syrup solidifies to form a lovely orange hard candy. You can make this with lemon, lime or grapefruit peel too.
It’s so easy to make a flaky pastry with phyllo. Just layer phyllo with butter and crumbs and then roll or make in triangles. This recipe uses three layers of phyllo. I spread a piece of parchment paper on my table and prepare the phyllo on it. If the phyllo tears a little, don’t worry. The next layer will hide the tear. Chocolate orange cashew pastries are especially easy to make because you cut your stack of sheets into fourths, fill them and then roll.