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Balsamic Blueberry Phyllo Rolls

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Remember how much I griped about working with phyllo dough when I made spicy tempeh phyllo rolls last week?

Balsamic blueberry phyllo rolls - Yup, it's Vegan

I don’t. I blocked it out of my memory =P

Just kidding. But after going through half of the phyllo dough, my tempeh filling was gone, and since I was using the frozen dough from Trader Joe’s, I was going to have to use it or let it go to waste. So I came up with these little gems. And I have to say, I like the blueberry phyllo rolls even more than the tempeh ones…

I love desserts like this because they harness the natural sweetness of delicious fruit, but package it up in a way that seems totally indulgent. This recipe is refined sugar-free and you can even make it oil-free by just omitting the 1/2 tsp of oil in the glaze. I actually put a few random cranberries in some of mine because I happened to have some in the freezer, and I think most other berries would work too.

Balsamic Blueberry Phyllo Rolls
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5 from 1 vote

Balsamic Blueberry Phyllo Rolls

Balsamic-spiked blueberries with a hint of maple syrup, rolled up into a phyllo dough roll, crispy on the outside and tender on the inside. A delightful twist on dessert!
Course Dessert
Cuisine vegan
Keyword blueberry phyllo rolls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 rolls
Calories 219kcal
Author Yup, it's Vegan

Ingredients

  • 0.5 lb premade phyllo dough (like Trader Joe's brand), room temperature
  • 1.5 cup blueberries
  • 2 tbsp maple syrup (or to taste)
  • 1.5 tbsp balsamic vinegar

For the glaze:

  • 1/8 tsp ground cinnamon (or more to taste)
  • 1 tbsp maple syrup
  • 1/2 tsp neutral oil
  • 2 tsp plain, unsweetened nondairy milk

Instructions

Make the filling and assemble the rolls:

  • In a small, microwave-safe bowl, heat the blueberries for about 120 seconds or until warm and fragrant. Alternately, do this over the stove. Drain excess liquid from the blueberries and stir in the maple syrup and balsamic vinegar.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Using three sheets of phyllo dough at a time, scoop about 3 tablespoons of filling onto one corner of the dough nearest you, and grab carefully from underneath it, rolling it backward until the dough is one long long. Then, roll horizontally, tucking in the sides as you go, until all of the dough is rolled up. Trim any excess dough and place on a lightly greased baking sheet.
  • Repeat until all of the filling is gone.

Glaze the rolls and bake:

  • In a small bowl, whisk together all of the glaze ingredients until emulsified. With a pastry brush, liberally brush the glaze onto the assembled rolls, using it to smooth down any folds in the dough.
  • Bake for about 20 minutes or until the tops are browned.

Notes

Be sure to keep the rest of the phyllo dough moist while you are making the rolls. Keep a damp paper towel or kitchen towel handy to cover it while you work.

Nutrition

Serving: 1fourth recipe | Sodium: 45mg | Vitamin C: 7.4mg | Sugar: 16g | Fiber: 2g | Potassium: 52mg | Calories: 219kcal | Fat: 2g | Protein: 5g | Carbohydrates: 48g | Iron: 2mg

 

 

Comments

  1. Beth says

    It would be very helpful to include a video showing what “ … scoop about 3 tablespoons of filling onto one corner of the dough nearest you, and grab carefully from underneath it, rolling it backward until the dough is one long long. Then, roll horizontally, tucking in the sides as you go, until all of the dough is rolled up. Trim any excess dough and place on a lightly greased baking sheet” means.

    Reply

  2. Crysta Caprio says

    Vegan Eats World has been such a fun cookbook to work through. I’ve never been so inspired to follow recipes precisely because she just nails it with every recipe!

    Reply

  3. Celeste McIntyre says

    Thanks for having the contest! I’ve been wanting to read Whole. I recently read Chef AJ’s ‘Unprocessed’ and love the variety of recipes that she posts. I also enjoy ‘The Happy Herbivore Light & Lean’ by Lindsey Nixon.

    Reply

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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
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