Cherry-Almond Phyllo Rolls the Editors of Publications International, Ltd.
Makes 8 servings
|1||can (16 ounces) sour pitted cherries, undrained|
|1/3||cup no-sugar-added seedless raspberry fruit spread|
|1/3||cup granulated sugar, divided|
|1/2||teaspoon almond extract|
|16||sheets phyllo dough|
|Butter-flavored nonstick cooking spray|
|1/2||cup sliced almonds|
- Preheat oven to 400°F. Coat nonstick baking sheet with nonstick cooking spray; set aside.
- Combine cherries with juice, raspberry fruit spread, all but 1 tablespoon sugar and cornstarch in small saucepan. Stir until cornstarch is completely dissolved. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling and gently stirring one minute. Remove from heat and stir in almond extract; set aside.
- Place 2 sheets phyllo dough on work surface. Keep remaining sheets covered with plastic wrap and damp kitchen towel. Spray top sheet of phyllo dough with nonstick cooking spray; fold in half crosswise and spray again. Spoon 1/3 cup cherry mixture to within 3 inches of bottom long edge. Fold up bottom edge. Fold in both sides. Begining at long side, roll up jelly-roll fashion; place on prepared baking sheet. Repeat with remaining sheets of phyllo and cherry mixture. Sprinkle remaining sugar over rolls; top with almonds.
- Bake 20 minutes; remove from oven and let stand 15 minutes before serving.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||22 %|
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