“Easy as pie.” That phrase has always baffled me. I mean, did the person who invented that phrase ever actually make a pie? I’m pretty sure they didn’t, because pies are not easy. Not at all.
But. Take a fruit pie filling and roll it into some phyllo “cigars,” now that – that is easy. Much easier than pie.
Last fall I saw a recipe for apple pie “cigars” and I filed it away until fruit season, ready to try it with summer fruits.
I made three batches of these babies to get the filling just right. And, my patience was rewarded. These are even more delicious than standard pie form – light and crispy and super easy phyllo wrapped around perfect sweet and tart blueberry filling. One trick: you must use strips of exactly THREE sheets when rolling each cigar. One is too thin and the filling leaks through. Four is too many and the pastry overtakes the dessert. Three is just right.
I promise these will fly off the platter at your next summer picnic or barbecue. Guaranteed. Bonus: they are MUCH easier than pie!
— posted by Donna
BLUEBERRY PIE PHYLLO CIGARS
1 cup blueberries
1 teaspoon lemon zest
1 tablespoon corn starch
3 tablespoons sugar, divided
One half box (17 ounce box) phyllo sheets
4 tablespoons butter, melted
Preheat oven to 400 degrees.
Pulse in a food processor the blueberries, lemon zest, corn starch and 1 tablespoon of the sugar, just until blueberries are in small bits (not pureed), about 5 – 6 pulses.
Spread one half of box of phyllo sheets on a flat surface. Using a pizza cutter, cut stack of sheets in half lengthwise, making two stacks of strips that are 4 1/2 inches wide by 13 1/2 inches long. Cover with a damp cloth while working.
Use a stack of three sheets at a time. Brush top sheet with a thin layer of butter, and then sprinkle with 1/2 teaspoon sugar. Place one generous tablespoon of blueberry mixture on one end of the stack and then roll phyllo sheets around blueberry mixture and continue rolling until end. Place on a wire rack on a baking sheet. Repeat until you have 12 “cigars.” Brush all with butter and sprinkle with sugar.
Bake at top of oven for 15 to 18 minutes, until lightly browned. Serve warm or at room temperature.
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