Balsamic-spiked blueberries with a hint of maple syrup, rolled up into a phyllo dough roll, crispy on the outside and tender on the inside. A delightful twist on dessert!
Recipe by Yup, it's Vegan on December 28, 2013
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
5 stars (1 reviews)
blueberry phyllo rolls
- In a small, microwave-safe bowl, heat the blueberries for about 120 seconds or until warm and fragrant. Alternately, do this over the stove. Drain excess liquid from the blueberries and stir in the maple syrup and balsamic vinegar.
- Preheat the oven to 400 degrees Fahrenheit.
- Using three sheets of phyllo dough at a time, scoop about 3 tablespoons of filling onto one corner of the dough nearest you, and grab carefully from underneath it, rolling it backward until the dough is one long long. Then, roll horizontally, tucking in the sides as you go, until all of the dough is rolled up. Trim any excess dough and place on a lightly greased baking sheet.
- Repeat until all of the filling is gone.
- In a small bowl, whisk together all of the glaze ingredients until emulsified. With a pastry brush, liberally brush the glaze onto the assembled rolls, using it to smooth down any folds in the dough.
- Bake for about 20 minutes or until the tops are browned.