Lemony Walnut-Raisin Galette

Name: Lemony Walnut-Raisin Galette
Ingredients: 1 medium lemon; 1 cup finely chopped walnuts; 1 cup raisins; 1 cup apricot spreadable fruit; 2/3 cup unsweetened finely shredded coconut; 2 teaspoons ground cinnamon; 8 sheets phyllo dough (14x9-inch size); 1/3 cup butter, melted; Sweetened whipped cream, optional

9 ingredients

4 steps

Ingredients

1 medium lemon
1 cup finely chopped walnuts
1 cup raisins
1 cup apricot spreadable fruit
2/3 cup unsweetened finely shredded coconut
2 teaspoons ground cinnamon
8 sheets phyllo dough (14x9-inch size)
1/3 cup butter, melted
Sweetened whipped cream, optional

Directions

1

Preheat oven to 350°. Cut unpeeled lemon into eight wedges; remove seeds. Place wedges in a food processor; process until finely chopped. Transfer to a large bowl; stir in walnuts, raisins, spreadable fruit, coconut and cinnamon.
2

Place one sheet of phyllo dough on a parchment paper-lined
3

; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
4

Spoon filling onto center of phyllo, leaving a 2-in. border on all sides. Fold edges of phyllo over filling, leaving center uncovered. Brush folded edges with butter. Bake 30-35 minutes or until golden brown. Using parchment paper, carefully slide galette onto a wire rack to cool slightly. If desired, serve with whipped cream.