Raspberry-Rhubarb Bundles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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From Mollie Katzen's Vegetable Heaven. Oil spray, raspberries rhubarb, sugar, water instant tapioca filo phyllo dough cvt Ingredients:
1 oil spray |
3 cups raspberries |
3 cups rhubarb, cut into 112 pieces |
1/2 cup sugar,plus |
4 (to 5) tsp sugar, for the tops |
2 tbs. water |
2 tbs. pearl tapioca |
10 sheets of phyllo dough |
Directions:
1. Preheat oven to 400. Spray 10 muffin cups with oil spray.
2. Place the raspberries, rhubarb, sugar, and water in a
3. saucepan and bring to boil. Reduce heat to low, cover, and simmer for 10 minutes. Sprinkle the tapioca into the fruit; stir well and cover. Simmer for 10-15 min, or until the mixture is soft and thick. Transfer to a small bowl and CHILL THOROUGHLY.
4. When the mixture has cooled, lay the THAWED filo sheets on a flat surface and cut the pile into quarters with a sharp knife.
5. Take 4 pieces of filo, stack them neatly (no butter in between) and gently push them into a muffin cup, causing the sides to come up. Fill with about 3-4 Tbs. of chilled filling, then gather the dough and gently squeeze closed like a purse. Spray with oil spray and sprinkle with about 1/2 tsp. sugar. Repeat until all 10 muffin tins are filled.
6. Bake for 10-12 min., until the edges are golden. Don't bake for too long or steam from the filling will soften the pastry bottoms and bundles will leak. Serve immediately.
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