You may also like
Categories:
butter honey margarine lemon zest lemon juice ground nutmeg nectarines sugar ground cinnamon phyllo dough
Viewed: 71 - Published at: 2 years agoIngredients
- Butter-flavor cooking spray
- 1/4 cup honey
- 2 tablespoons light tub margarine
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon ground nutmeg
- 6 medium nectarines, sliced (about 2 pounds), or 4 cups frozen unsweetened sliced peaches, thawed
- 1 1/4 cups fresh or frozen unsweetened raspberries, thawed (about 3/4 pint fresh or 12 ounces frozen)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 6 sheets frozen phyllo dough, thawed in refrigerator
Method
- Preheat the oven to 375F.
- Lightly spray a 9-inch metal pie pan with cooking spray.
- In a large bowl, stir together the honey, margarine, lemon zest, lemon juice, and nutmeg.
- Gently stir in the nectarines and raspberries.
- In a small bowl, stir together the sugar and cinnamon.
- Stack the phyllo sheets on a cutting board.
- Cut the sheets all at once into a 12-inch square, keeping the leftover strips.
- Working quickly, place 1 sheet of phyllo in the pie pan.
- Keep the other sheets of phyllo and the leftover strips covered with a damp cloth or damp paper towels to prevent drying.
- Lightly spray the phyllo in the pie pan with cooking spray.
- prinkle with 1 teaspoon sugar mixture.
- Repeat with the remaining phyllo sheets and sugar mixture.
- Either layer the leftover strips over the phyllo sheets or save for making a lattice crust.
- Spoon the filling into the crust.
- Crisscross the strips for a lattice crust, if desired.
- Bake for 30 minutes, or until the fruit is tender and the phyllo is golden brown.
- Phyllo (FEE-loh), available frozen in most large supermarkets and specialty groceries, is a tissue-thin pastry dough.
- To thaw, put the frozen phyllo dough in the refrigerator for about 6 hours.
- Thawed phyllo sheets quickly become dry and brittle, so use a damp dish towel to cover the dough you arent using.
- Unopened thawed dough will keep in the refrigerator for about a month.
- If refrozen, phyllo dough can become brittle and crumbly.
- (Per Serving)
- Calories: 166
- Total Fat: 2.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Codium: 92mg
- Carbohydrates: 37g
- Fiber: 4g
- Sugars: 21g
- Protein: 3g
- Dietary Exchanges
- 1 Starch
- 1 Fruit
- 1/2 Carbohydrate
