Almond-Chicken Salad Nests

Cooking Instructions

For each filling: Mix all the ingredients, except garnish, until well blended. Just before serving, spoon rounded tablespoons into room-temperature shells (nests) and garnish.

To make your own fillo nests: Thaw a 16-ounce package fillo (phyllo, filo) pastry as directed on package. Heat oven to 375°F. Have ready a mini-muffin (11⁄4-inch cups) pan. Unwrap pastry sheets (leaves) as directed. Carefully remove 1 sheet to work surface. Lightly spray with nonstick cooking spray. Top with another sheet, spray and continue until there’s a stack of 5 sheets. Using a 23⁄4-inch round cookie cutter, cut out 20 rounds through all layers. Press rounds gently into muffin cups. Prick bottoms with a fork. Fill each with a 3⁄4-inch ball of aluminum foil. Bake 6 to 7 minutes until lightly browned. Let cool on a wire rack a few minutes before removing foil and shells.

To make puff-pastry nests: Remove 1 sheet frozen puff pastry from a 171⁄4-ounce package. Thaw as directed on package. Heat oven to 400°F. On a lightly floured surface, roll out puff pastry to a 15-inch square. Cut pastry in 24 rounds as directed for fillo shells and proceed as directed, pressing pastry into muffin cups and adding foil balls. Freeze 10 minutes. Bake 12 to 15 minutes until lightly browned. Proceed as above.

Planning Tip: Fillings may be made 1 day before serving. Store, tightly covered, in refrigerator.