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PHYLLO-WRAPPED APPLES AND PEARS STUFFED WITH GRANOLA Ingredients
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
Cooking spray
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.
Yield: 6 apples and pears
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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