Moroccan Phyllo Rolls with Balsamic Maple Sauce
These were absolutely delicious. Lots of veggies and lots of chopping but completely worth the effort. We made large rolls, but making little rolls would be perfect for appetizers!
Part 1: Phyllo Rolls
- 2 cups combination of yellow, red, and orange bell peppers, chopped
- 2½–3 cups zucchini or yellow squash, cubed
- 1–1¼ cups onion, chopped
- 1½–2 cups fennel bulb, chopped (about 1 medium bulb)
- ½ cup dried apricots (preferably unsulfured), chopped (or if in season, 1 cup fresh figs, stems removed, and halved)
- 5–6 large cloves garlic, minced
- 1½–2 tbsp extra-virgin olive oil
- 1½ tsp cumin
- ¾ tsp ground ginger
- ½ tsp paprika
- ¾ tsp cinnamon
- ½ tsp sea salt
- freshly ground black pepper to taste
- 1 cup cooked chickpeas or white beans
- ½ cup (packed) fresh basil (or parsley) leaves, minced
- 8 to 12 sheets phyllo pastry sheets (see notes)
- 2½–3 tbsp extra-virgin olive oil (to brush phyllo)
- 1/4 cup chopped or slivered almonds, lightly toasted (for garnish)
- Preheat oven to 425ºF
- Toss bell peppers, zucchini, onion, fennel, apricots, and garlic with oil, cumin, ginger, paprika, cinnamon, salt, and pepper.
- Roast for 35-45 minutes until veggies are caramelized in some spots and softened.
- Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly.
- Reduce oven temperature to 375°F.
- Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls.
- Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾–1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1–2-in (2½–5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go.
- Brush with additional oil and place in lined baking dish or sheet. Repeat process until all phyllo and mixture are used.
- Bake for 24–28 minutes, until golden brown.
Part 2: Balsamic Maple Sauce
- ¼ cup pure maple syrup
- ¼ cup balsamic vinegar
- 2 tsp Earth Balance Buttery Spread (we used butter)
- 1 medium clove garlic, minced
- 1/8 tsp (rounded) sea salt
- 1 tsp arrowroot powder (1 tsp Arrowroot powder = 1 T flour or 1 1/2 t. cornstarch)
- 3 tbsp tamari (aka soy sauce)
- In a saucepan on low heat, combine syrup, vinegar, butter, garlic, and salt, and heat for several minutes.
- In a separate bowl, combine arrowroot (or substitute) and tamari (soy sauce).
- Add mixture to saucepan, stir to incorporate, and bring to a boil.
- Let boil gently for about 1 minute then remove from heat.
Part 3: Put it together