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Lynds
Jun 11, 20203 min read

Organic Apple Rhubarb Fillo Pastry Desert!

Fresh Rhubarb from my garden, and organic apples made a delightful and easy desert that is completely organic and low in Sugar'ish!



There is literally nothing like making fresh food from your garden! It affords you a flexibility that you don't otherwise get... for instance... I said... I feel like a desert! I have fillo pastry in the freezer... what can I do with it? Ah yes... the fruit in my back yard... done! Not kidding that literally is what happened... and because we know each other now... I'll even share my disaster of making vegan/dairy free ice cream I wanted to go with it!! See? no one is perfect! lol.


To start, I cut up all the rhubarb and apples. I love my shun knife.. they cut through everything like butter.




I brought the fillo to room temperature for a few hours before I brought them out of the package and unfolded. while I let the sheets rest I started to cook the fruit filling on the stove with some sugar. I added some water and some seasoning like organic coconut sugar, cinnamon, some Elias Honey and vanilla. I cooked the fruit down on the stove and just prior to completion I added some Bob's Red Mill arrowroot starch to thicken the fruit mix!







With the fruit done.. I set out to prep the fillo pastry.


I can't eat dairy so I used organic Earth Balance Spread and melted it in the microwave to make liquid. I then took a single sheet of organic fillo and brushed with "butter" and layered again with another fillo. I did this until I was three sheets thick. Then I cut the sheets into quarters to create the individual rolls. I placed the filling on one end and then rolled them up!



Once all of the pastries are rolled I "buttered" the outside to ensure a nice browning and then dusted with organic coconut sugar and organic icing sugar. Try your best to seal the ends with "butter" to keep the filling loss to a minimum.... It will still happen though and that's okay!



Place these delights in a pre-heated oven at 375 degrees for about 15 minutes to cook. The outside should puff up slightly (not like puff pastry) and brown. It should look like this....





The pastry is thin so it won't be dense... you just want it to be a slight crunch when a fork goes through, but the inside will have been saturated by the filling so won't have a big crunch!


Do you want to see my big fail? I tried to make banana vanilla ice cream... given my lack of ability to eat dairy. Truth be told it tasted great and was initially frozen... it just didn't keep its form for long lol. Aka not picture worthy but I'll show you anyways!! Mostly because it also had a bourbon caramel sauce!! But I will save that recipe for another day! Either way it tasted amazing... plain is just as decedent!




The recipe:

Preheat the oven to 375 degrees.


Thaw your Fillo (phylo) based on the package. It needs to be "ready to work with or it will tear.


Cut up some rhubarb and apples into small bite sized pieces. Approximately 1 cup each to make 8 packages.


Add 1 cup of coconut sugar, 1 Tbsp of honey and 1 Tbsp of cinnamon and cook on the stove until fully cooked. If it's too watery, add some arrow root starch to thicken the mix.


Melt 2 Tbsp of butter or butter alternative in the microwave until liquid.


brush the melted "butter" on the surface of the full sheet of fillo and then place a new sheet on top. Brush that surface again, and add a third layer. Once this is done cut into quarters.


Place some of the filling on one edge and then roll the fillo over on itself to create a little tube.


"butter" the top and seal the ends and press down. Sprinkle the top with more coconut sugar and icing sugar


Place in the oven for 15 minutes and check until it is slightly brown and crisp.


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