Asian Fruit Pastry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c lychees, seeded, halved¼ c raisins, soaked in grape juice overnight3 T candied ginger2 c peeled, diced Asian pear1 tsp lemon zest1 T sugar1 T lime juice1 tsp five spice powder1 T grape juice3 phyllo dough sheets¼ c butter, melted1/3 c coconut, toasted, shredded
Preheat the oven to 350F.
Combine all ingredients but phyllo sheets, butter and coconut, set aside.
Spread sheets of phyllo dough out on your work surface, one on top of the other.
Brush top layer of dough with some melted better.
Spread a thin layer of coconut over the entire pastry.
Spoon filling along the long edge of the phyllo dough, and roll the dough up as tightly as possible.
Remember to fold in the ends as you roll so the ends are "sealed"!
Place on a non-stick baking sheet.
Paint the top of the roll with melted butter and bake until the dough is golden brown, about 20 minutes.
Let cool completely on a rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Combine all ingredients but phyllo sheets, butter and coconut, set aside.
Spread sheets of phyllo dough out on your work surface, one on top of the other.
Brush top layer of dough with some melted better.
Spread a thin layer of coconut over the entire pastry.
Spoon filling along the long edge of the phyllo dough, and roll the dough up as tightly as possible.
Remember to fold in the ends as you roll so the ends are "sealed"!
Place on a non-stick baking sheet.
Paint the top of the roll with melted butter and bake until the dough is golden brown, about 20 minutes.
Let cool completely on a rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 201.4
- Total Fat: 7.7 g
- Cholesterol: 15.3 mg
- Sodium: 81.2 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.9 g
- Protein: 1.6 g
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