Anna Kapelos' Phyllo Fruit Slices

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

This recipe makes 60 slices servings

Nutritional Info
Per slice: about	-
cal	8080 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	11 g11g carb
fibre	1 g1g fibre
chol	4 mg4mg chol
sodium	40 mg40mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	22 vit A
vit C	33 vit C
folate	11 folate

Our friend George Kapelos has shared many holiday occasions with our family, as well as this recipe from his late mother. If you like, dust the slices with icing sugar just before serving.

Ingredients

1-1/2 cups walnut halves 1-1/2 1-1/2cups cupswalnut halfwalnut halves
1 cup candied red cherries 1 1cup cupcandied red cherries
1 1cup cupchopped pitted pruneprunes, dried figs or apricots
1/2 cup chopped candied pineapple 1/2 1/2cup cupchopped candied pineapple
1/2 cup slivered almonds 1/2 1/2cup cupslivered almonds
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 tbsp brandy 2 2tbsp tbspbrandy
1 tsp almond extract 1 1tsp tspalmond extract
2 tsp finely grated lemon rind 2 2tsp tspfinely grated lemon rind
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
12 sheets phyllo pastry 12 12sheets phyllo pastry
1/2 cup butter , melted1/2 1/2cup cupbutter, melted

Preparation

In bowl, toss together walnuts, cherries, prunes, pineapple and almonds. Sprinkle with sugar, brandy, almond extract, lemon rind and cinnamon; toss well. Set aside.

Place sheet of phyllo on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush with some of the butter; top with another sheet.

Evenly spread about 3/4 cup (175 mL) of the fruit mixture along 1 short edge. Starting at filling edge, roll up firmly but not tightly, pinching end to seal. Place on large parchment paper-lined or lightly greased baking sheet. Brush lightly with butter. With serrated knife, score top of roll at 1-inch (2.5 cm) intervals. Repeat with remaining phyllo to make 6 rolls.

Bake rolls in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 30 minutes or until golden and crisp. Let cool on pans on racks. (Make-ahead: Store in single layer in waxed paper-lined airtight containers for up to 2 weeks.) Cut into slices along scored lines.

Additional information :

Variation
Chocolate Phyllo Fruit Slices:
Substitute 1 cup (250 mL) semisweet or white chocolate chips for the almonds, and apricots for the prunes.