Search for anything:

Anna Kapelos' Phyllo Fruit Slices

appetizers, pastry

1 1/2 cups walnut halves
1 cup candied red cherries
1 cup chopped pitted prunes; dried figs or apricots
1/2 cup chopped candied pineapple
1/2 cup slivered almonds
1/2 cup granulated sugar
2 tablespoons brandy
1 teaspoon almond extract
2 teaspoons finely grated lemon rind
1/2 teaspoon cinnamon
12 sheets phyllo pastry
1/2 cup butter; melted

In bowl, toss together walnuts, cherries, prunes, pineapple and almonds. Sprinkle with sugar, brandy, almond extract, lemon rind and cinnamon; toss well. Set aside. Place sheet of phyllo on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush with some of the butter; top with another sheet. Evenly spread about 3/4 cup of the fruit mixture along 1 short edge. Starting at filling edge, roll up firmly but not tightly, pinching end to seal. Place on large parchment paper-lined or lightly greased baking sheet. Brush lightly with butter. With serrated knife, score top of roll at 1-inch intervals. Repeat with remaining phyllo to make 6 rolls. Bake rolls in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, for about 30 minutes or until golden and crisp. Let cool on pans on racks. (Make-ahead: Store in single layer in waxed paper-lined airtight containers for up to 2 weeks.) Cut into slices along scored lines. If you like, dust the slices with icing sugar just before serving. VARIATION Chocolate Phyllo Fruit Slices: Substitute 1 cup semisweet or white chocolate chips for the almonds, and apricots for the prunes.

Contributor: Canadian Living Magazine, December, 2000

Yield: 60 slices

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU