Fruit in Phyllo Pastry
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 margarine and/or light oil of your choice
2 tablespoon maple syrup (or other liquid sweetener)
1 tablespoon arrowroot powder (or tapioca starch)
2 tablespoon granulated sugar of your choice (I use organic cane sugar)
2 sheets Parchment Paper
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 howe'ver 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.