Crown the meal with some savory fruit taquitos



If apples were pears
And peaches were plums
And chevre had a different name
If sugar was  ne’er
And cognac was rum
I’d love you just the same

Here it is, folks… a fabulous dessert filled with protein, vitamins and minerals and topped off with great taste… the finale of our Mediterranean small plates evening. It’s surprisingly easy, too.

I made the little rolls a couple of days ahead and froze them on a baking sheet. On party day, they went straight from the freezer into my preheated oven at dessert time, and in a few minutes they were ready to plate.

I bought the phyllo dough, so all I had to do was defrost it in the fridge overnight on the day before assembly. I made the lavender honey and spiced sugar in the morning so they had time to develop flavors.  The pear filling was easy to make, too.

Just read the whole recipe before you start. Prepare all your ingredients in the order I suggest. Make up your rolls a few days ahead. And plate your dessert after you take the little beauties from the oven on party day.

Savory fruit taquitos
Serves 8

Lavender Honey – Optional! If you have a tasty honey, no other flavor is necessary. Use what you have. But if you want something special, make lavender honey.

•    1 cup mild honey
•    1 tablespoon dried lavender buds (or 2 tablespoons fresh buds)

1.     In a small saucepan, combine honey and lavender. Bring to a boil over medium-high heat.
2.     Remove from heat and set aside to steep 30 minutes.
3.     Strain honey into heat-proof bowl. Discard lavender.

Spiced sugar
•    1/4 cup coconut palm suger (granulated sugar is fine too, if you prefer)
•    1/4 teaspoon freshly grated nutmeg

1.   Mix well and set aside to develop flavor

Fruit – Use Pears, apples, or a mixture of the two
•    1 teaspoon lemon juice
•    1 teaspoon water
•    1 teaspoon cornstarch

•    ½ teaspoon finely chopped rosemary
•    1/4 cup coconut oil or butter
•    3 Bosc pears or 5 small crisp apples, pealed, cored and sliced (2-2.5 cups)
•    1 1/2 tablespoons spiced sugar (recipe above)
•    1 tablespoon cognac, optional

1.     In a small cup, mix the cornstarch with the water and lemon.
2.     In a medium skillet over medium-high heat, saute the pears in butter and rosemary, about 4 minutes until fork tender, but not mushy.
3.     Add 1½  tablespoons of the spiced sugar or stevia to taste. Stir into pears.
4.     Add the cornstarch mixture and stir until thickened, about 1 minute. Remove from heat.
5.     Add cognac if using.

Assemble taquitos
•    8 sheets phyllo dough
•    butter-flavored cooking spray (or 1/2 cup coconut oil and 1 tablespoon of butter, melted).
•    1/3 cup spiced sugar (recipe above)

1.     Set oven at 375F.
2.     Spray baking sheet with oil.
3.     Evenly stack sheets of phyllo.
4.     Slice stack in half lengthwise and cover the stack with a barely damp towel.
5.     Remove one piece of phyllo and spritz it with spray, especially at the edges.
6.     Sprinkle lightly with ½ teaspoon spiced sugar.
7.     Put 1 tablespoon of the pear filling at one end and roll up toward the other end. Press ends together. Place on baking sheet, loose side down. Freeze at this point until ready to use.
8.     Spray the tops with oil and sprinkle with a bit more sugar.
9.     Bake 15-20 minutes, until golden and crisp.
10.     Serve warm or at room temperature,

To serve
•    2 cups soft goat cheese, whipped with a little milk and sweetened with stevia or sugar to taste
•    1/2 cup ground pistachios

  1. Place 2 taquitos on each dessert plate
  2. Garnish each plate with 1/4 cup whipped goat cheese, 2 tablespoons liquid honey, and 1 tablespoon pistachios.

The verdict?

I ran this recipe through EaTracker and was pleasantly surprised.

The damage: 390 calories for two taquitos served with goat cheese, honey and pistachios. You get 30 grams of the demon sugar and 10 grams of saturated fat. This is a fairly modest count, compared with most desserts!

On the plus side: You get 10 grams unsaturated fat (the good kind), 10 grams of protein to slow the sugar absorption, and 15% of your daily fiber requirement (3 grams).

This dessert is an excellent source of iron, vitamin A, vitamin E, thiamine, niacin, vitamin B6, and riboflavin. It is also a good source of folate and calcium.

What a wonderfully delicious way to crown a great dinner party with good health!


Vinny cooks up an internet dinner – For the full menu and other recipe links to this special meal.

7 Comments (+add yours?)

  1. derekthezenchef
    Jun 14, 2014 @ 18:08:23

    Thanks for this idea off the beaten path! I will save it and try it when I get the chance. I’ll be following your blog, too.
    All the best,


  2. peaceloveandsmoothies
    Jun 10, 2014 @ 12:48:51

    That looks delicious! And a creative idea for taquitos!


  3. Jenn - Chivalrous Cooking
    Jun 03, 2014 @ 19:14:03

    love it!!


  4. Shanna Koenigsdorf Ward
    Jun 03, 2014 @ 18:29:29

    Lovely styling and photo!


    • Vinny Grette
      Jun 03, 2014 @ 19:10:44

      Thanks, Shanna! I’ve been away but I was thinking about you and how your move might have been going. Haven’t been able to read many posts while away from home…


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