A filling of apricots, raisins, chocolate and Amaretto finds a home in flaky phyllo in these delicious pastry rolls.
- 1/3 cup Amaretto (almond-flavored liqueur)
- 2 tablespoons water
- 1/2 cup sugar
- 1 cup dried apricots, diced
- 1 cup golden raisins
- 1/4 cup crystallized ginger, diced
- 1/2 cup semisweet chocolate chips
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
- Cocoa powder for dusting
In medium saucepan, over medium heat, simmer Amaretto, water and sugar for 5 minutes or until sugar dissolves. Remove from heat and stir in apricots, raisins and ginger. Let mixture cool to room temperature. Stir in chocolate chips.
Layer 5 phyllo sheets, brushing each with melted butter. Place filling at one end of phyllo strip, leaving 1″ from end and 1″ from each side free of any filling. Fold phyllo up over the filling to form a roll. Fold side edges in to enclose the sides. Roll up to the end of phyllo strip. Score top of rolls for easier slicing. Brush outside of roll with butter. Repeat process 3 times to make 4 rolls.
Bake seam side down, at least 1″ apart, in greased 2-inch baking pan in preheated 350°F oven for 25 minutes or until golden brown. Dust with cocoa powder. Serve warm or at room temperature.