Apple Phyllo Rolls


3 tbsp unsalted butter
4 large apples, peeled and diced
Pinch of salt
3 tsp ground cinnamon
2 tsp brown sugar
¼ cup Darbo strawberry fruit spread
¼ cup unsalted butter, melted
8 oz frozen phyllo dough, thawed


In a medium skillet, melt the butter over medium heat. Add the diced apples and cook until softened, about 5 minutes. Stir in the salt, cinnamon, and brown sugar and cook for another 2 minutes. Remove the skillet from the heat and let cool. Once cooled, mix in the strawberry fruit spread.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll out the phyllo dough and cover with a damp dish towel. Lay a sheet of phyllo dough onto your work surface and brush with melted butter. Lay another sheet of phyllo dough on top. Place about 2 tablespoons of apple filling at the top center of the phyllo dough, leaving one inch of space to the edge. Fold in each side over the filling, and roll all the way to the far edge. Place the phyllo roll onto the parchment paper and brush the top with butter. Repeat with the remaining phyllo sheets and filling.

Bake the rolls for 20-25 minutes or until golden and crispy.

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