Ingredients
- PLACE:
- The beehive of phyllo only looks like a lot of work. In reality, it might be the easiest phyllo
- dessert you’ll make.
- 6 cups sliced rhubarb (about 1 3/4lb.)
- 1 gala or fuji apple, cored and
- diced (about 1 cup)
- 2/3 cup granulated sugar
- 3 Tbsp. instant tapioca
- 2 Tbsp. orange juice
- 1 1/2 tsp. pumpkin pie spice
- 7 sheets phyllo dough
- 1/4 cup unsalted butter, melted
- 7 tsp. granulated sugar
- 3 Tbsp. sliced almonds
- 2 Tbsp. turbinado or finishing
- sugar (optional)
Preparation
Step 1
PLACE:
7 sheets phyllo dough
1/4 cup unsalted butter, melted
7 tsp. granulated sugar
3 Tbsp. sliced almonds
2 Tbsp. turbinado or finishing
sugar (optional)
Preheat oven to 350°.
Combine rhubarb, apple,
2/3 cup granulated
sugar, tapioca, orange juice, and pie spice in
large bowl. Mix well and let stand 15 minutes,
stirring occasionally. Taste filling; add a bit
more sugar if it's too tart.
Pour fruit into a 9-inch pie plate.
Place a sheet of phyllo on a flat surface
(cover other sheets with a damp paper towel
to keep them from drying).
Lightly brush phyllo sheet with butter and sprinkle with 1
tsp. granulated sugar.
Roll phyllo into a loose tube about 2 inches in diameter. Repeat with
remaining phyllo sheets.
Starting at outer edge of pie, lightly place phyllo tubes end to
end in spiral or concentric pattern. Drizzle
any remaining butter over phyllo and sprinkle
with almonds and finishing sugar.
Bake until crisp is golden brown, about 1
hour. Let crisp cool for 15 minutes before
serving.
Per serving: 199 cal