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Apple Rhubarb Phyllo Pouches

Total Time: 1 HR 10 MIN Makes: 30 Desserts
Prep Time: 20 MIN Cook Time: 50 MIN

A filling of apples, rhubarb and raisins finds a home in flaky phyllo in these tasty pastry pouches.

  • 2 1/2 cups (2 large) apples, peeled, cored and finely chopped
  • 1 cup rhubarb, peeled and finely chopped
  • 1/2 cup raisins
  • 3/4 cup sugar
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 2 teaspoons ginger, ground
  • 1 teaspoon coriander, ground
  • 1/4 teaspoon cloves, ground
  • 20 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 1/4 cup butter, melted

  • In large saucepan, combine apples, rhubarb, raisins, sugar, water, lemon juice, salt, ginger, coriander and cloves.
  • Bring to a boil, over high heat. Then cover and lower heat to simmer. Stir occasionally until the mixture thickens, about 30 minutes.
    Let mixture cool to room temperature.
  • Layer 4 phyllo sheets, brushing each with melted butter. Cut six, 4-inch squares from phyllo stack.
  • Place 3 teaspoons of filling in center of square.
  • Brush phyllo from edge of filling to each point of square lightly with water.
  • Gather points of square and pinch together just above filling. Brush pouch with butter.
  • Repeat process 4 times to make 30 pouches.
  • Place filled pouches at least 1″ apart on ungreased cookie sheet or baking pan.
  • Bake in preheated 3501/4F oven for 12 to 15 minutes or until golden brown.
  • Serve warm or at room temperature.