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Portuguese Phyllo Pouches




Source of Recipe


California Tree Fruit Agreement


List of Ingredients




3 cups cut up fresh California peaches, plums and nectarines
1/4 to 1/3 cup sugar, depending on tartness of fruit
5 to 6 tsp grated lemon peel
1 tsp grated lemon peel
4 sheets phyllo dough*
Butter flavor no stick cooking spray

Recipe



Heat oven to 375 degrees F. Combine fruit with mixture of sugar, cornstarch and lemon peel (use the larger amount of sugar if fruit is tart, and the larger amount of cornstarch if fruit is very juicy); set aside.

For each pouch: Spray one phyllo sheet with cooking spray; cut crosswise into three strips. Lay strips across each other to form a spoke pattern, crossing in the center. Place 1/4 of the fruit filling in the center; gently bring phyllo edges up to enclose fruit like a draw-string pouch. Pinch gently at neck to seal closed. Repeat for remaining pouches. Place on baking sheet. Spray each pouch with cooking spray and sprinkle with additional sugar. Bake about 15 minutes, until crisp and golden and fruit is tender (cover loosely with foil as needed to prevent over browning).

*Follow instructions on package for using phyllo.


SERVES 4