Dried Fruit Phyllo Bites

The Middle East is famous for all the varieties of sweet and savoury phyllo pastries. This bite-size version has a filling of honeyed and spiced dried fruits and nuts.


  • 1/4 cup (60 milliliters) honey
  • 1/4 cup (60 milliliters) sugar
  • 1/4 cup (60 milliliters) water
  • 1/2 cup (125 milliliters) chopped dried apricots
  • 1/2 cup (125 milliliters) chopped dried cherries Substitution Available
    • chopped dried cranberries
  • 1/4 cup (60 milliliters) chopped dates
  • 1/2 cup (125 milliliters) toasted chopped pistachios
  • 1 tablespoon (15 milliliters) finely grated orange peel
  • 1 1/2 teaspoons (7 milliliters) Organic Cinnamon Saigon
  • 1/4 teaspoon (1 milliliters) Organic Nutmeg Ground
  • 1/8 teaspoon (1/2 milliliter) Organic Cloves Ground
  • 8 sheets frozen phyllo (12x17-inch/30x43-cm) , thawed
  • 1/4 cup (1/2 stick) (57 g) butter , melted


  • 1 Mix honey, sugar and water in medium saucepan. Bring to simmer on medium heat. Reduce heat to low; simmer 4 minutes or until sugar is melted, stirring occasionally. Stir in dried fruits, nuts, orange peel and spices. Simmer 3 minutes or until slightly thickened, stirring frequently. Transfer mixture to medium bowl. Let stand until completely cooled.
  • 2 Preheat oven to 425°F (220°C). Unroll phyllo sheets. Place 1 phyllo sheet on clean work surface. Cover remaining phyllo with plastic wrap and damp kitchen towel to prevent drying. Brush phyllo with melted butter. Top with second sheet of phyllo and brush with butter. With wet hands, form 1/2 cup (125 ml) of dried fruit mixture into a log along one of the long sides of the phyllo, leaving a 1/4-inch (1/2-cm) edge of phyllo at the ends of the log. Roll up phyllo and dried fruit mixture into a long log. Fold in phyllo at ends of log to seal. Place on parchment paper or nonstick foil-lined baking sheet.
  • 3 Repeat with remaining phyllo sheets, butter and dried fruit mixture to form a total of 4 logs. Make several small slits on top of each log to allow steam to escape. Brush phyllo with remaining butter.
  • 4 Bake 15 minutes until golden brown. Cool on baking sheets 10 minutes. Remove to wire racks; cool completely. Slice each log diagonally into 1-inch (2 1/2-cm) pieces


(per Serving)