Description
Tender baked apples and pears are stuffed with crunchy granola and wrapped with flaky phyllo in these delicious desserts.
Ingredients
- 18 sheets Athens® Phyllo Dough (9″x14″), thawed
- 3/4 cup low-fat granola
- 1 teaspoon cinnamon
- 1 egg white, lightly beaten
- 3 large apples such as Jonagolds, Rome Beauty, or Granny Smith, peeled
- 3 large pears such as Bosc, Anjou, or Bartlett, peeled
- Cooking spray
- 3 tablespoons sugar
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a small bowl combine granola, cinnamon and egg white. Set aside. 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.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Layer 3 phyllo sheets, lightly spraying each with cooking spray and sugar. Cut excess dough to make a 9″ square stack of phyllo. 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 25 to 30 minutes or until golden brown. Serve warm or at room temperature.
Nutrition
Serving size: 1 apple/pear (186g), Amount per serving: Calories 200, Calories from Fat – 40, Total Fat –5g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol –0mg, Sodium –40mg, Total carbohydrate -39g, Dietary Fiber – 6g, Sugars – 23g, Protein – 3g, Vitamin A – 2%, Vitamin C –15%, Calcium – 2%, Iron 6%
