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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Flaky layers of pastry surround a warm, spiced filling of fresh peaches and raisins. âEveryone loves these. Theyâre so good and quick to make,â says Agnes Ward of Stratford, Ontario. Ingredients:
2 cups chopped peeled fresh peaches |
2 tablespoons raisins |
1 tablespoon lemon juice |
3 tablespoons plus 1-1/2 teaspoons brown sugar, divided |
2 teaspoons quick-cooking tapioca |
1/2 teaspoon ground cinnamon, divided |
1/8 teaspoon ground ginger |
2 tablespoons dry bread crumbs |
12 sheets phyllo dough (14 inches x 9 inches) |
butter-flavored cooking spray |
cinnamon-sugar: |
1 teaspoon sugar |
dash ground cinnamon |
Directions:
1. In a small bowl, combine the peaches, raisins, lemon juice, 3 tablespoons brown sugar, tapioca, 1/4 teaspoon cinnamon and ginger; let stand for 10 minutes. In another small bowl, combine bread crumbs with the remaining brown sugar and cinnamon.
2. Spray one sheet of phyllo dough with butter-flavored spray. Sprinkle with 1-1/4 teaspoons bread crumb mixture. Cover with a second sheet of phyllo. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
3. Fold stack in half widthwise; spray with butter-flavored spray. Spoon 1/3 cup filling onto phyllo about 2 in. from the bottom edge. Fold sides and bottom edge over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat.
4. Spray packets with butter-flavored spray. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 12-15 minutes or until golden brown. Yield: 6 servings.
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