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.
- Portion size 60 servings
Ingredients
Method
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.
Nutritional facts Per slice: about
- Sodium 40 mg
- Protein 1 g
- Calories 80.0
- Total fat 4 g
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 3.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 3.0
