This one got away from me. I really didn’t plan to make two huge phyllo rolls. But when you have a one-pound box of frozen phyllo dough thawed, you use it. It’s not like it’s going to be any good next week.
So… I made two huge phyllo rolls.
And my-oh-my did they come out good! We’re definitely set with desserts for a while.
I love phyllo but just don’t use it enough. It’s good savory, it’s good sweet. You can fill it with absolutely anything.
This recipe came about because I had just picked up a couple of apples at the store and had a bag of cranberries sitting in the ‘fridge. The phyllo has been in the freezer for a couple of weeks. Time to use stuff!
Buttering every other phyllo layer gives it a bit more substance – and actually cuts down on the calories considerably. Not that I did it for that reason… I wanted a bit more chew in the center and a bit less crumbly. I should freeze one for Thanksgiving…
Cranberry Apple Phyllo Rolls
Makes 2
- 1 tbsp butter
- 5 apples, peeled, cored, and chopped
- 1 cup fresh cranberries
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 1/2 cups finely-chopped walnuts
- 1/2 cup demerara sugar
- 1 stick butter, melted
- 16 sheets phyllo dough
Preheat the oven to 350. Combine the apples, cranberries, brown sugar and spices in a heavy covered skilletand cook for about 10 minutes or until tender. Cool to room temperature.
Mix walnuts and demerara sugar.
Layer 2 sheets of the phyllo on table and brush with butter. Sprinkle with walnut and sugar mixture. Repeat three times for a total of 4 2-sheet layers per roll.
Heap the apple mixture along (one end if square, long end if rectangular) of the phyllo dough. Carefully roll up, enclosing filling. Place seam-side down on baking sheet lined with parchment paper.
Brush top with butter and sprinkle with additional demerara sugar.
Bake for 35-40 min minutes. Cool and slice.
Seriously. I have two. I need to freeze one!