Apple-Ginger Phyllo Pastries
A perfect ending to any holiday meal when served warm with vanilla frozen yoghurt. The triangles are also delicious when reheated.
Ingredients
- 1 1/4 cups 300 mL) unsweetened pineapple juice
- 1/4 cup (50 mL) raisins
- 1/4 cup (50 mL) finely chopped crystallized ginger
- 4 cups (1 L) peeled and diced Golden Delicious apples (about 3 apples)
- 2 tbsp (25 mL) brown sugar
- 1 tsp (5 mL) cornstarch
- 10 to 12 sheets phyllo dough
Preparation
Step 1
1. To prepare filling, place pineapple juice, reserving 2 tbsp (25 mL) for later use, in a saucepan. Add raisins and crystallized ginger. Bring to a boil, reduce heat and simmer for 3-4 minutes. Add apples and brown sugar; continue to simmer another 3-4 minutes. Mix together reserved pineapple juice with cornstarch. Add to apple mixture and continue to cook until sauce has thickened. Allow to cool.
2. To prepare pastries, preheat oven to 375°F (190°C). Prepare a baking sheet by spraying with vegetable oil cooking spray. Place one sheet of phyllo dough on work surface. (Keep remainder covered with damp towel to prevent drying). Spray sheet with vegetable oil cooking spray. Top with second sheet and spray again. Cut into lengthwise strips about 3-inches (8-cm) wide.
3. Place 1 tbsp (15 mL) of the apple mixture at one end of each phyllo strip. Fold to form a triangle. Continue folding and making a triangle shape. Place on prepared baking sheet, seam side down. Repeat with remaining dough and apple mixture. Spray the triangles well with vegetable oil spray. Bake for 18 to 20 minutes, or until golden and crispy. Serve warm.
Makes 25 to 30 small triangles, or about 10 to 12
Per pastry nutritional information:
Calories: 46
Protein: 1g
Fat: less than 1 gram
Carbohydrate: 10g
Dietary Fibre: Less than 1 gram