A filling highlighted by apricots, sweet cherries, raisins and almonds settles into flaky phyllo rolls in this delicious dessert.
- 1/2 cup apricot nectar
- 1/2 cup bourbon
- 2 tablespoons fresh lemon juice
- 1/3 cup packed brown sugar
- 3/4 cup dried apricots, diced
- 1/2 cup dried sweet cherries
- 1/2 cup raisins
- 1/4 cup almonds, chopped
- 1/2 teaspoon vanilla extract
- 16 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
- 1/4 cup turbinado sugar, for sprinkling
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
In a medium saucepan, combine nectar, bourbon, lemon juice, brown sugar, apricots, cherries and raisins. Bring to a boil, over high heat.
Reduce heat and simmer. Sir occasionally until the liquid is absorbed, about 20 minutes. Stir in almonds and vanilla. Let mixture cool to room temperature.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with butter. Layer and repeat with three more sheets of phyllo. Place 1/4 of the 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. Brush with butter. Repeat process 3 times to make 4 rolls. Sprinkle with turbinado sugar.
Bake seam side down, at least 1″ apart, on ungreased baking tray for 25 to 30 minutes or until golden brown. Serve warm or at room temperature.
Serving size: (245g), Amount per serving: Calories 700, Total Fat – 14g, Saturated fat – 7g, Trans Fat – 0g, Cholesterol – 25mg, Sodium – 180 mg, Dietary Fiber – 3g, Total Carbohydrate –88g, Total Sugars – 92g, Protein –8g, Vitamin D – 0%, Calcium 8%, Iron 20%, Potassium 20%