2 mangos (diced)
1/2 fresh pineapple (diced)
2T. brown sugar
1/4c. apple juice
1/4c. pineapple juice
1 Vanilla bean (scraped)
1 T. Cornstarch
1/4 C. water
6 sheets phylo
1/4 c. butter (melted)
cinnamon and sugar for dusting
In a sautee pan, add apple juice, pineapple juice, brown sugar, cinnamon, vanilla bean. Heat till simmering and the brown sugar is melted. Add Pineapple and mango, sautee about 3 to 5 min. Just until everything is soften but not mushy. Stir in the Chambord, Push the fruit to the sides of the pan. Slowly add cornstarch to the juice. Stir constantely until you reach a thicken sauce. . Set the mixture aside and let cool.
Unwrap your phyllo sheets. Keep a damp towel w/ plastic wrap, over the sheets to keep from drying out.
Melt your butter and have a pastry brush ready.
Have your cinnamon and sugar in a bowl w/spoon
keep it in a easy to reach place on your work space.
Pre-heat oven to 400' place a piece of parchment on a baking sheet and set it a side.
Place 1 sheet on work space. Brush with butter, (lightly) sprinkle with cinn. and sugar.
Continue with all layers.
Cut the layers into 8 piecs. Place on your baking sheet.
Bake about 12 min. until golden brown and puffed up.
Remove and cool.
This dessert is easy, can also be served with Ice Cream or sorbet. Can also be served as a strudle.