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Home » Desserts » Balsamic Blueberry Phyllo Rolls

Balsamic Blueberry Phyllo Rolls

December 28, 2013 By Shannon @ Yup, it's Vegan 12 Comments

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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
5 from 1 vote
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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
Total Yield 6 rolls
Calories Per Serving 219 kcal
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:

  1. 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.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. 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.
  4. Repeat until all of the filling is gone.

Glaze the rolls and bake:

  1. 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.
  2. Bake for about 20 minutes or until the tops are browned.

Recipe 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 Facts
Balsamic Blueberry Phyllo Rolls
Amount Per Serving (1 fourth recipe)
Calories 219 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 45mg2%
Potassium 52mg1%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 16g18%
Protein 5g10%
Vitamin C 7.4mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Filed Under: Desserts Tagged With: berries

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Comments

  1. 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!

    Reply
    • 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!

      Reply
  2. 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.

    Reply
    • Shannon @ Y-i-v says

      January 3, 2014 at 07:13

      Thanks for the recommendations, Celeste!

      Reply
  3. 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! 🙂

    Reply
    • 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 🙂

      Reply
  4. sarah says

    December 29, 2013 at 17:47

    I love love love the great vegan bean book!

    Reply
    • 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!

      Reply
  5. Laura @ This is Thirty says

    December 29, 2013 at 10:42

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

    Reply
    • 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.

      Reply
  6. Deb says

    December 29, 2013 at 08:49

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

    Reply
    • 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!

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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