- 2 c lychees, seeded, halved
- 1 egg
- 1/4 c raisins, soaked in grape juice overnight
- 3 T candied ginger
- 2 c peeled, diced Asian pear
- 1 tsp lemon zest
- 1 T sugar
- 1 T lime juice
- 1 tsp five spice powder
- 1 T grape juice
- 3 phyllo dough sheets
- 1/4 c butter, melted
- 1/3 c coconut, toasted, shredded
HOW TO PREPARE
- Preheat the oven to 350F.
- Combine all ingredients but phyllo sheets,
butter and coconut, set aside.
- Spread sheets of phyllo dough out on your
work surface, one on top of the other.
- Brush top layer of dough with some melted
better.
- Spread a thin layer of coconut over the
entire pastry.
- Spoon filling along the long edge of the
phyllo dough, and roll the dough up as
tightly as possible.
- Remember to fold in the ends as you roll
so the ends are "sealed"!
- Place on a non-stick baking sheet.
- Paint the top of the roll with melted
butter and bake until the dough is
golden brown, about 20 minutes.
- Let cool completely on a rack.
