INGREDIENTS

INSTRUCTIONS

Any fruit would work fine, I think.  Take the fruit and thaw if frozen and
drain.  Mix the flour/sugar mixture into the fruit.  The flour thickens the
remaining juices of the fruit so it hopefully won't make the pastry soggy,
and sugar for sweetness (this amount of sugar is to MY taste, vary to
adjust for desired flavor).
Take a few sheets of the phyllo dough and roll the rest back up.  The
phyllo dries out very quickly. Fold each sheet of dough into fourths (fold
in half and then in half in the other direction), put a spoonful of fruit
in the middle of the dough, and fold the dough over the fruit into a neat
little package. Put the package onto a cookie sheet sprayed with Pam. When
the cookie sheet is full, spray the tops of all the packages with Pam to
keep it from burning.
Bake in a 325 F oven for about 20 min - until a light golden brown color on
top.
Source: A while back someone suggested putting a slice of pineapple in a
folded sheet of phyllo dough. I took their recipe and modified it a little.
Posted by (Anna) AMHEIT01@ULKYVX.LOUISVILLE.EDU to the Fatfree Digest
[Volume 15 Issue 21] Feb. 21, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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