Description
A filling highlighted by apricots, sweet cherries, raisins and almonds settles into flaky phyllo rolls in this delicious dessert.
Ingredients
- 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
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
Directions
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.
Layer 5 phyllo sheets, brushing each with melted butter. 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 outside of roll with butter. Repeat process 3 times to make 4 rolls.
Bake seam side down, at least 1″ apart, on ungreased cookie sheet or baking pan in preheated 350°F oven for 25 to 30
minutes or until golden brown. Serve warm or at room temperature.
