We found this recipe here, because we had a lot of leftover phyllo dough and some fruit that needed to be used up. We didn’t have all the ingredients and so modified it heavily to get to the recipe you see below. We think it worked out quite well and was much simpler and faster than the original recipe .
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/2 cup water
phyllo sheets (we just used leftover scraps)
1 stick butter
Prepare Fruit Filling:
In a pan add water brown sugar, cinnamon and vanilla.
Heat till simmering and the brown sugar is melted.
Add Pineapple and mango, sauté about 3 to 5 min–until soft, not mushy.
Push the fruit to the side of the pan, slowly adding in the cornstarch.
Stir constantly until sauce thickens. Set the mixture aside to cool.
Preheat oven to 400F
Unwrap phyllo sheets. Keep covered with a damp towel to keep from drying out.
Melt your butter and mix cinnamon and sugar together in a bowl.
Place parchment paper on baking sheet (or reusable silicon sheet).
Layer three phyllo sheets on parchment paper, brushing butter and sprinkling cinnamon and sugar between each layer.
Spoon fruit mixture onto phyllo sheets.
Tuck the phyllo sheets up around the fruit filling.
Layer three more sheets with butter and cinnamon & sugar between each layer.
Butter the final layer and then tuck under.
Sprinkle with cinnamon and sugar.
Bake about 12 minutes or until golden brown and puffed up.