Maple Orange Phyllo with Spiced Fruit

Makes 4 servings

Take crispy, flaky phyllo squares, smeared with sweetened Greek yogurt, topped with marinated spiced, citrus dates and nuts, and you’re in dessert nirvana. Serve this to your loved ones and I guarantee they’ll beg for it to be added to your weekly repertoire. Rich in fruit and almonds, you’ll also be serving up a vitamin-rich treat.



For the dough:

6 sheets phyllo dough, thawed
¼ cup brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon nutmeg
¼ cup unsalted butter, melted

For the spiced fruit:

2 tablespoons granulated sugar
2 tablespoons maple syrup
Zest of 1 orange
Juice of 1 orange
½ cup dried cranberries, roughly chopped
1 cup unsalted almonds, roasted and roughly chopped
½ cup dates, pitted and roughly chopped
¼ teaspoon cinnamon
¼ teaspoon ginger

For the sauce:

1 cup whole milk Greek yogurt
1 tablespoon maple syrup
Zest of 1 lemon

For the garnish:

½ cup pomegranate seeds
¼ cup almonds, chopped
¼ cup raspberries
¼ cup strawberries
2 tablespoons maple syrup



1. Preheat oven to 400°F and line a cookie sheet with parchment paper.

To make the dough:

1. Cover the thawed phyllo dough with a damp cloth and set aside.
2. Whisk together the brown sugar, cinnamon, and nutmeg in a small bowl.
3. Place 1 sheet of phyllo dough onto the prepared cookie sheet, brush it with melted butter and sprinkle with the cinnamon-sugar mixture. Cover with another sheet of phyllo and repeat for every sheet of phyllo, ending with a coating of butter and cinnamon-sugar.
4. Cut the layered phyllo into 12 squares using kitchen shears.
5. Bake for 7–8 minutes, until golden brown and crisp. Remove from oven and cool completely on the pan.

To make the spiced fruit:

1. Combine the sugar, maple syrup, orange zest and juice in a saucepot set over medium heat for 3–5 minutes, until the sugar dissolves. Remove from heat and stir in the cranberries.
2. Combine the almonds, dates, cinnamon, and ginger in a bowl and add to the orange syrup. Stir and set aside to marinate for 1 hour at room temperature.

To make the sauce:

1. Whisk together the yogurt, maple syrup, and lemon zest in a small bowl until smooth.
2. Spread 1 tablespoon of the yogurt sauce on each of four phyllo squares and place each on an individual serving plate. Add a spoonful of the nut-fruit mixture to each and top with another phyllo square. Repeat until each plate contains three phyllo squares.

To garnish:

Before serving, top with pomegranate seeds, almonds, raspberries, strawberries, maple syrup or any other glaze of your choice. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 2667 (122%)
Total Fat 135.16 g (278%)
Saturated Fat 32.993 g
Polyunsaturated Fat 24.051 g
Monounsaturated Fat 69.682 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 710 mg (47%)
Total Carbohydrate: 338.6 g (138%)
Dietary Fiber: 34.8 g (139%)
Total Sugars: 223.27 g
Protein: 57.75 g (106%)
Vitamin A 43.77 mcg (62%)
Vitamin C 166 mcg (221%)
Vitamin D 27 mcg (5%)
Potassium 3008 mg (64%)
Calcium 992 mg (99%)
Iron 12.42 mg (69%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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