Because Dad is an apple pie fan, surprise him with a variation on his favourite. Mom always appreciates an elegant finish to a special meal, so she'll be enthusiastic about the flaky layers of phyllo surrounding the fruit. Serve with vanilla ice cream or frozen yogurt.
- Portion size 6 servings
- 8 sheets phyllo pastry
- 1/4 cup unsalted butter melted
- 2 teaspoons icing sugar
- pinch cinnamon
- 4 tart apples peeled and finely chopped
- 2/3 cups dried cherries
- 2/3 cups dried cranberries
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 3/4 teaspoons cinnamon
Centre 9-inch (2.5 L) springform pan on foil square; press up against side of pan. Set aside.
Filling: In bowl, toss together apples, cherries, brown sugar, flour and cinnamon; set aside.
Arrange 1 sheet of the phyllo on work surface, keeping remaining phyllo covered with damp towel to prevent drying out. Brush lightly with butter. Top with second sheet; brush lightly with butter.
Spread one-quarter of the filling in strip along closest long edge of phyllo, leaving 1/2-inch (1 cm) border at each end. Fold ends over and roll up firmly jelly roll-style; brush lightly with butter. Arrange roll around inside edge of pan. Repeat with remaining ingredients to make 3 more rolls. Fit each into pan, coiling toward centre to form spiral.
Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce temperature to 375°F (190°C) and bake for 50 minutes longer or until golden brown and crisp. Remove foil; let cool in pan on rack for 15 minutes. Run knife around edge of pan. Remove side of pan; transfer to cake plate. (Can be set aside at room temperature for up to 4 hours; reheat in 375°F/190°C oven for about 20 minutes.) Sprinkle with icing sugar and cinnamon. Serve warm.
Nutritional facts <b>Per serving:</b> about
- Sodium 201 mg
- Protein 4 g
- Calories 324.0
- Total fat 9 g
- Cholesterol 21 mg
- Saturated fat 5 g
- Total carbohydrate 60 g
- Iron 7.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 10.0