RCI-BR.007.0098.001
Phyllo Pies
Phyllo Pies from the Recidemia collection
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultybeginner
Ingredients
- fruit1 unitdrained - I used pineapple, cherries, and strawberries. Any fruit would work fine, I think.
- 1 unit
- PAM or other spray oil (regular oil in a pump spray bottle would be cheaper and equally effective)1 unit
- flour and sugar1 unit50-50 mixture, about ½ cup to 1½ cups of fruit.
Method
1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2
Prepare the filling by combining the drained fruit with the flour and sugar mixture in a bowl, stirring gently until the fruit is evenly coated.
3
Remove the phyllo dough from its package and allow it to come to room temperature for about 5 minutes if it has been refrigerated, then unroll it carefully on a dry work surface.
4
Cut the phyllo sheets into 4-inch squares or desired pie size using a sharp knife or kitchen shears, then stack the cut pieces and keep them covered with a damp towel to prevent drying.
5
Lay one phyllo square on the work surface and lightly spray it with oil using the spray bottle or PAM.
6
Layer 2-3 additional phyllo squares on top of the first, spraying each layer lightly with oil before adding the next.
7
Place about 2-3 tablespoons of the fruit filling in the center of the stacked phyllo, then fold the edges toward the center to create a rustic bundle, spraying the exterior lightly with oil as you fold.
8
Transfer the phyllo pie to the prepared baking sheet and repeat with the remaining phyllo squares and filling to create 4 individual pies.
9
Spray the tops of all the pies lightly with oil to encourage even browning during baking.
10
Bake for 15-20 minutes until the phyllo is golden brown and crispy, rotating the baking sheet halfway through if needed for even coloring.
20 minutes
11
Remove from the oven and allow the pies to cool for 2-3 minutes on the baking sheet before serving warm or at room temperature.