belated review of culinary delights: the Origami Pastry
It took me a while to get it to work right. a few recommendations: use two layers of phyllo as you make the box. one layer does not have the structural integrity to stand on it's own until baked. Also, you should oil the phyllo between the layers. oiling the outside messes up the folding process, and oiling after folding makes the oil spread unevenly, pool, and causes the box to droop more.
the way I did it, I first cut 2 squares with a pizza cutter, then powdered them with cinnamon and powdered sugar, then sprayed with oil. then i put the two together (powdered and oiled sides facing in), and folded a box (note the spiral folding pattern variation on the traditional box). bake until browned. fill the box with the mousse (using one of those decorating tips usually used for icing a cake).
Now the question: Was it worth it?
1. Lots of effort for a slight presentation improvement. why isn't a simple cone of phyllo good enough? In retrospect, I think it is. tho they look cool it takes a while.
2. Heavy. I could have made a lighter mousse or a smaller box. these boxes were about an inch and a half on a side, and when they were filled... heavy bon-bon, if you know what I'm saying.
3. they must be served quickly. the mousse quickly dampens the interior layer of phyllo and you don't get the maximum crispity crunchity experience unless you eat it quickly.
4. Tasty as she goes, tho...