Fruits in Phyllo Wraps

These low-fat flaky pastry bundles are best served warm and crisp from the oven. They can be assembled and held at room temperature for up to 2 hours before baking. Phyllo is good for low or non-fat desserts. Frozen phyllo can be thawed overnight in the 'frig. To refreeze any leftover sheets, cover with plastic wrap, carefully fold and wrap airtight.

Yield: 6 servings
Community Recipe from

Ingredients

  • 3 large peaches or nectarines peeled and diced
  • 1 cup(s) raspberries
  • 3 2/5 ounce(s) fat-free instant vanilla pudding mix
  • 6 phyllo dough sheets (1 per serving)
  • 1 egg white
  • 3/4 cup(s) fat-free whipped topping (optional)

Preparation

  1. In large bowl, combine fruit and pudding mix. Fold with rubber spatula until fruit is evenly coated with dry mix.

  2. Unwrap the phyllo dough sheets and keep the stack covered with a clean, damp kitchen towel to prevent drying. Remove and prepare one sheet at a time.

  3. Lay sheet on work surface. Mist with non-stick spray. Spoon one-sixth of fruit mixture onto one end of the sheet. Fold the lengthwise sides of phyllo over the filling, then roll up to enclose the filling. Place seam side down on baking sheet covered with no-stick spray or parchment paper. Repeat to make a total of 6 pastry packets.

  4. Brush with egg white and bake in 375 degree oven for 25-35 minutes or until pastry is lightly browned. Serve hot dusted with powdered sugar and/or whipped topping.

  5. NOTE: For individual servings, use 3/4 cup fruit, 4 teaspoons pudding mix and 1 phyllo sheet.
February 2012

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

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