Phyllo Bundles with apricots and dry fruits. Do you ever have a craving for something sweet but don't know what to do and, Maybe, have little time? I do. Is, in one of those anything but rare occasions I opened the fridge and my eyes have met a melancholy roll of phyllo dough. In the kitchen I had also the magnificent Dried apricots and I always keep in the pantry almonds, hazelnuts and pistachios…said and done. Here are my fake strudel with dried fruit…I could tell even light, so much so that I thought I would enrich them with a crème anglaise. Good after dinner, but also excellent at breakfast the next day.
Ingredients for 4 people:
- 8 sheets of phyllo dough
- 4 tablespoons rum or brandy
- 15 Dried apricots
- 50 grams raisins
- 40 grams of pistachios
- 40 grams of almond flakes
- 60 grams of butter
- 70 grams of grated bread
- 4 tablespoons brown sugar (plus one for garnish)
- for the crème anglaise click here on ‘basics‘ where you will find the recipe, but half the doses
Preheat the oven at 200 degrees. Put the apricots and raisins in warm water with liquor for at least 30 minutes. Dry the fruits and chop the apricots into pieces. Roughly chop the pistachios and merge them with apricots and raisins along with almond flakes. Add the breadcrumbs, 30 grams of sugar and melted butter. Mix all the ingredients mixing well.
Divide the eight sheets of phyllo dough into two parts and use, for each bundle, 4 half sheet (There will be around 8 of bundles) you have to brush it with melted butter and overlap with each other. In the center of 4 sheets of phyllo dough place a spoonful of the mixture and then fold it on a package’ Advanced pastry edges together. Brush with butter, Sprinkle with a little sugar and arrange on a baking sheet covered with parchment paper.
Bake for 12-15 minutes until golden and crisp wonton will not be. For the custard recipe look in ‘basics‘, but of course you have to at least halve the doses…. Serve wonton barely warm and accompanied by cream.
THE PAIRING: these simple but delicious cupcakes deserve a pairing with a sweet white. We chose “Scrapona", a Moscato D'Asti Docg, produced by wineries Marenco. The alcoholic content, This wine can accompany this recipe without ever being intrusive, with its scents of ripe fruit and its delicate taste