PHYLLO-WRAPPED APPLES AND PEARS STUFFED WITH GRANOLA
3 large apples such as Jonagolds, Rome Beauty, or Granny Smith, peeled
3 large pears such as Bosc, Anjou, or Bartlett, peeled
3/4 cup low-fat granola
18 sheets Athens® Fillo Dough (9”x14”), thawed
3 tablespoons sugar
Cut about 1/2 inch from the tops and bottoms of apples and pears, and discard. Using a melon baller, core the apples and
pears from the stem end, leaving the base intact to form a well. Fill each fruit with about 2 tablespoons of granola.
Layer 3 phyllo sheets, lightly coating each with cooking spray. Place 1 fruit in center of phyllo and overlap diagonal
corners on top of the fruit. Coat phyllo with cooking spray. Sprinkle with sugar. Repeat process with remaining apples and pears.
Place at least 1" apart on ungreased cookie sheet or baking pan. Bake in preheated 350ºF oven
for 25 to 30 minutes or until golden brown. Serve warm or at room temperature.