I was craving berry pie, but didn’t want the fat. Here’s how I made a berry burrito.
In the freezer section of the grocery store, near frozen pies, you may find this Greek pastry dough.
It has only 1 gram of fat per serving & is flaky without lots of fat. It must be thawed, comes in stacks of very thin delicate sheets of dough that dry out easily, so you must work quickly. After you thaw a portion (not the entire box), remove what you need and seal the remaining thawed dough in a big baggie & refrigerate it.
I started with the filling, by adding some coconut sugar to ripe berries in a bowl, then smashed them with a potato masher.
Then I very carefully separated a few sheets of Phyllo dough (I don’t recall how many, maybe five). I laid them stacked on top of one another, spooned a line of berries, then carefully rolled them like a flattened thick cigar. I did nothing to the ends, just left them open.
I sprinkled a little bit of coconut sugar on top, then baked them on a cookie sheet lined with parchment paper at 375 degrees for about 20 minutes, until golden brown. They are very delicate & flaky, fall apart easily.
They were good, but I cannot eat a whole bunch at once, so I saved leftovers for the next day. I heated up the leftovers in the oven to make them crunchier, instead of soggy. On day two they were even better than day one!