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Fruit in Phyllo Pastry




Source of Recipe


Barlow's Recipes


Recipe Introduction


"This is actually very easy to make, and quick too. The end result is quite
attractive and professional looking."


List of Ingredients




2 cups of sliced fruit (strawberries!); pears, blueberries, apple (w/cinnamon and raisin), or a combination
5 or 6 sheets of vegan phyllo pastry
1/4 - 1/3 cup melted soy margarine and/or light oil of your choice
2 Tbsp maple syrup (or other liquid sweetener)
1 Tbsp arrowroot powder (or tapioca starch)
2 Tbsp granulated sugar of your choice (I use organic cane sugar)
2 sheets Parchment Paper

Recipe






1. Preheat the oven to 350 deg.

Prepare the Pastry:

2. Using a pastry brush, brush both sides of the phyllos sheets with melted
margarine/oil and layer them on top of each other in a clockwise formation.
After they've all been layered, curl up the edges towards the inside forming
a circular crust. Roll up however far, depending on how large or small you'd
like the pastry. Set on a slightly moistened sheet of parchment paper on a
cookie sheet.

Prepare the Fruit:

3. The amount of fruit you use will depend on the size of the inside of the
phyllo dough. Slice enough fruit to fill the dough (obviously you're not
going to slice blueberries!) and arrange it to your liking. Take the rest of
the fruit and place it in a blender along with the maple syrup and arrowroot
powder and blend until you've got a thin sauce. There may be a few fruit
lumps, that's okay. Pour in the granulated sugar and swish it around a
touch. If you like you can add a touch of lemon juice for that extra kick,
but not too much!! Pour over the fruit.

4. Cover the pastry with a moistened sheet of parchment paper and bake
covered for about 20 min, then uncovered for another 5 - 10, until the
pastry edges are just slightly browned. Let cool on the pan for a few
minutes before you transfer it onto a cooling rack.