Crispy Zucchini Fries
Crispy Zucchini Fries might be just the side dish you are searching for. This gluten free, dairy free,
Crispy Rhubarb Pockets
Details
- Serving Size: 1
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 15 Points
Cuisine
- side dish
Ingredients
- 1/2 pound rhubarb (about 2 cups ½- inch diced)
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
Remove the pan from the heat and stir in the vanilla extract.
Set aside to cool to room temperature.
Layer 4 phyllo sheets, brushing each with melted butter.
Meanwhile, preheat the oven to 350 degrees F.
Now let us cut four 4-inch squares from phyllo stack.
Place 2 teaspoons of filling in center of square.
Brush phyllo from edge of filling to each point of square lightly with water.
Gather points of square and pinch together just above filling.
Brush pouch with butter. Repeat process for all 4 pouches.
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan.
Bake in preheated 350F oven for 12 to 15 minutes or until golden brown.
Take the pouches out and let them cool on wire rack for ~5 minutes.
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