Name: Balsamic Blueberry Phyllo Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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; 1/8 tsp ground cinnamon ((or more to taste)); 1 tbsp maple syrup; 1/2 tsp neutral oil; 2 tsp plain, unsweetened nondairy milk

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

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.

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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 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

Comments

Beth says

August 8, 2021 at 09:37

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.

Crysta Caprio says

January 3, 2014 at 15:37

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!

- Shannon @ Y-i-v says
  
  January 4, 2014 at 08:47
  
  That is great to hear, Crysta! Sometimes I do not have the most discipline with following recipes either =P. I’ll have to check it out!
  
Celeste McIntyre says

December 31, 2013 at 17:46

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.

- Shannon @ Y-i-v says
  
  January 3, 2014 at 07:13
  
  Thanks for the recommendations, Celeste!
  
Katie @ Produce on Parade says

December 30, 2013 at 19:34

I would tell you that you’d have to read The China Study, but you probably already have! I have been wanting to read Whole for a while now! Too many books! 🙂

- Shannon @ Y-i-v says
  
  January 3, 2014 at 07:12
  
  I know right? Way too many books. I can’t lie, the China Study changed my life. Everybody should read it 🙂
  
sarah says

December 29, 2013 at 17:47

I love love love the great vegan bean book!

- Shannon @ Y-i-v says
  
  January 3, 2014 at 07:11
  
  I don’t own the Great Vegan Bean Book yet but I tried the pineapple rum black beans recipe that was shared online and it was wonderful. I need to pick up a copy!
  
Laura @ This is Thirty says

December 29, 2013 at 10:42

These look delicious! My favorite cookbook has been CrazySexyDiet. I’ve made almost every recipe in it!

- Shannon @ Y-i-v says
  
  January 3, 2014 at 07:10
  
  I hadn’t heard of CrazySexyDiet before but it sounds great! I’ll have to check it out.
  
Deb says

December 29, 2013 at 08:49

Thanks for doing the giveaway. I loved Isa Does It this year!

- Shannon @ Y-i-v says
  
  January 10, 2014 at 16:19
  
  Whoops, sorry I missed your comment before, Deb! I just put Isa Does It in my Amazon cart earlier today, actually – I’ve been hearing great things!