This fun recipe puts a twist on the traditional Greek dessert and adds a fruity punch by incorporating strawberries and strawberry glaze.
- 1 package Athens Phyllo Dough (9′ x 14″), thawed
- 3/4 pound strawberries, 1/2″ diced
- 1 cup Marie’s Glaze for Strawberries
- 1 tablespoon honey
- Pinch salt
- 1 cup blanched almonds, toasted and chopped
- 1/2 cup butter, melted
- Whipped cream
Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 400⁰F.
In a medium sauté pan over medium heat, add strawberries and cook until steam is released, about 3 minutes. Add glaze, honey and a pinch of salt. Stir continuously. Cook until thick, about 8 minutes. Remove from heat and cool to room temperature.
Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of Phyllo horizontal on parchment paper. Brush lightly with butter. Place another sheet overlapping ¼ of the butter sheet horizontally. Butter lightly. Repeat process vertically with two more sheets of Phyllo to form a cross.
On parchment paper, perform two layering processes. Sprinkle ¼ cup of the almonds over the buttered Phyllo.
Repeat layering process. Sprinkle ¼ cup of the almonds over the buttered Phyllo. Repeat layering process. Spread cooled strawberry mixture over ¾ of the Phyllo leaving a 2 inch strip at the far end of the Phyllo. Repeat layering process. Sprinkle the remaining almonds. Repeat layering process. Using the parchment paper to help roll, starting with the closest edge fold over the Phyllo and begin rolling. Complete the roll. Lightly butter the outside of the roll. Transfer roll to baking tray on the parchment. Cut five vents half way through the Phyllo. Bake for 10 minutes. Reduce heat to 375°F for 25-30 minutes or until golden brown. Allow to cool for 15 minutes. Cut through vents. Then cut each piece in half on a diagonal. Serve with whipped cream.
Calories 210 Calories from Fat 150 Total Fat 16g Saturated Fat 6g Trans Fat 0g Cholesterol 20mg Sodium 110mg Total Carbohydrate 13g Dietary Fiber 2g Sugars 9g Protein 5g