Anna Kapelos' Phyllo Fruit Slices

By The Canadian Living Test Kitchen

Tested till perfect

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Anna Kapelos' Phyllo Fruit Slices

This recipe makes 60 slices servings

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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 cups walnut halves
  • 1 cup candied red cherries 1 cup candied red cherries
  • 1 cup chopped pitted prunes , dried figs or apricots1 cup chopped pitted prunes, dried figs or apricots
  • 1/2 cup chopped candied pineapple 1/2 cup chopped candied pineapple
  • 1/2 cup slivered almonds 1/2 cup slivered almonds
  • 1/2 cup granulated sugar 1/2 cup granulated sugar
  • 2 tbsp brandy 2 tbsp brandy
  • 1 tsp almond extract 1 tsp almond extract
  • 2 tsp finely grated lemon rind 2 tsp finely grated lemon rind
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 12 sheets phyllo pastry 12 sheets phyllo pastry
  • 1/2 cup butter , melted1/2 cup butter, 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.

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