Ingredients (use vegan versions):
- 2 cups of sliced fruit (I like strawberries best!): Pears, blueberries, apple (w/ cinnamon and raisin), or a combination
- 5 or 6 sheets of vegan phyllo pastry
- 1/4 - 1/3 cup melted soy non-hydrogenated vegan margarine and/or light oil of your choice
- 2 tablespoon vegan maple syrup (or other liquid sweetener)
- 1 tablespoon arrowroot powder (or tapioca starch)
- 2 tablespoon granulated vegan sugar of your choice (I use organic cane sugar)
- 2 sheets Parchment Paper
Directions:
This is actually very easy to make, and quick too. The end
result is quite attractive and professional looking.
Preheat the oven to 350 deg.
Prepare the Pastry:
Using a pastry brush, brush both sides of the phyllos sheets
and layer them on top of each other in a clockwise
formation. After they've all been layered, curl up the
edges towards the inside forming a circular crust. Roll up
however far, depending on how large or small you'd like the
pastry. Set on a slightly moistened sheet of parchment
paper on a cookie sheet.
Prepare the Fruit:
The amount of fruit you use will depend on the size of the
inside of the phyllo dough. Slice enough fruit to fill the
dough (obviously you're not going to slice blueberries!)
and arrange it to your liking. Take the rest of the fruit
and place it in a blender along with the maple syrup and
arrowroot powder and blend until you've got a thin sauce.
There may be a few fruit lumps, that's okay. Pour in the
granulated vegan sugar and swish it around a touch. If you like
you can add a touch of lemon juice for that extra kick, but
not too much!! Pour over the fruit.
Cover the pastry with a moistened sheet of parchment paper
and bake covered for about 20 min, then uncovered for
another 5 - 10, until the pastry edges are just slightly
browned. Let cool on the pan for a few minutes before you
transfer it onto a cooling rack.
Nutritional Info? Not a clue, but fruit is good for you and
a bit of oil once in a while isn't all that bad either. If
you're anti-vegan sugar you can just omit the granulated sugar.
Serves: 4 - 6
Preparation time: 30 min.
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