The beehive of phyllo only looks like a lot of work. In reality, it might be the easiest phyllo dessert you’ll make.
Makes: 8 servings; Total time: 2 hours
|6||cups sliced rhubarb (about 1¾ lb.)6 cups|
|1||gala or fuji apple, cored and diced (about 1 cup)1 gala or fuji|
|2⁄3||cup granulated sugar2⁄3 cup|
|3||Tbsp. instant tapioca3 Tbsp.|
|2||Tbsp. orange juice2 Tbsp.|
|11⁄2||tsp. pumpkin pie spice11⁄2 tsp.|
|7||sheets phyllo dough7 sheets|
|1⁄4||cup unsalted butter, melted1⁄4 cup|
|7||tsp. granulated sugar7 tsp.|
|3||Tbsp. sliced almonds3 Tbsp.|
|2||Tbsp. turbinado or finishing sugar (optional)2 Tbsp.|
Preheat oven to 350°.
Combine rhubarb, apple, ⅔ cup granulated sugar, tapioca, orange juice, and pie spice in a large bowl. Mix well and let stand 15 minutes, stirring occasionally. Taste filling; add more sugar if too tart. Pour fruit into a 9-inch pie plate.
Place a sheet of phyllo on a flat surface (cover other sheets with a damp paper towel to keep them from drying). Lightly brush phyllo sheet with butter and sprinkle with 1 tsp. granulated sugar. Roll phyllo into a loose tube about 2 inches in diameter. Repeat with remaining phyllo sheets. Starting at outer edge of pie, lightly place phyllo tubes end to end in spiral or concentric pattern. Drizzle any remaining butter over phyllo and sprinkle with almonds and finishing sugar.
Bake crisp until golden brown, about 1 hour. Let crisp cool for 15 minutes before serving.
Per serving: 199 cal; 8g total fat (4g sat); 15mg chol; 74mg sodium; 33g carb; 3g fiber; 3g protein
Stirring the rhubarb and sugar together then letting it sit breaks down the stalks and draws out the juice to make it saucy.
Lightly butter a sheet of phyllo dough and sprinkle it with sugar before rolling it into a loose tube.
Place phyllo tubes end to end in a spiral atop the fruit mixture. For the best crisping just lay them on, don’t press them in.