Strawberry phyllo dough rolls is a delicious, quick and easy vegan dessert recipe made with phyllo dough pastry filled with a mixture of semolina, strawberries, and sugar.
Phyllo dough is a staple in Serbian cuisine. It´s used in both savory and sweet recipes, mostly for pastries such as baklava and börek (boerek, a savory phyllo dough recipe filled with most often minced meat or feta cheese).
Working with phyllo dough can be a bit difficult because it can tear easily and will dry out quickly. Keeping it covered with a lightly damp towel or plastic wrap will solve that problem. Totally worth the effort. What you’ll get are a sweet, crispy strawberry filled rolls that are delicious.
- 500 g (1,1 lb) frozen strawberries
- 500 g (1,1 lb) frozen strawberries
- ½ cup (1,2 dl) semolina
- ½ cup (1,2 dl) semolina
- ¼ cup (0,6 dl) sugar + 1 tbsp
- ¼ cup (0,6 dl) sugar + 1 tbsp
- 1 tbsp sunflower oil
- 1 tbsp sunflower oil
- 12 phyllo dough sheets
- Thaw strawberries.
- Preheat oven to 200°C (392°F).
- In a mixing bowl add thawed strawberries and mash them with a fork.
- Add semolina and ¼ cup sugar. Stir together.
- Take one phyllo sheet at the time. Spoon about two tablespoons of your strawberry mixture on one end of the sheet, in the middle.
- Wrap the filling with pastry and then fold the sides in to keep the filling from spilling out. Roll toward the other end.
- Place your phyllo rolls on an oiled baking sheet.
- Brush tops of your rolls with sunflower oil and sprinkle with one tablespoon of sugar.
- Bake for 20 minutes or until the rolls are golden brown.
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