Berry Filled Phyllo Flowers Recipes

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BERRY GALETTE



Berry Galette image

Nothing says summer like fresh berries baked up into a juicy dessert! Galettes are easier than pies, and I love the rustic look. I used raspberries and blueberries in this galette, but it works with a mix of any berries, or just one kind. Make sure you have ice cream or whipped cream to top it with!

Provided by LauraF

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h55m

Yield 8

Number Of Ingredients 16

1 ¼ cups all-purpose flour
2 tablespoons white sugar
¼ teaspoon salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
½ (8 ounce) package cold cream cheese, cut into 1/2-inch pieces
1 tablespoon ice water, or more as needed
3 cups frozen raspberries and blueberries
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 tablespoons white sugar
1 ½ tablespoons cornstarch
1 pinch salt
¼ cup strawberry jam
1 egg
1 tablespoon water
1 tablespoon turbinado sugar

Steps:

  • Pulse flour, sugar, and salt together in a food processor. Add butter and cream cheese; pulse until mixture looks like wet sand.
  • Sprinkle 1 tablespoon ice water over the mixture. Pulse until dough just starts to clump together; add a bit more water if it looks very dry.
  • Turn dough out onto a sheet of plastic wrap. Gather and gently press together into a cohesive ball. Use the wrap to press dough out into a thick disk. Wrap well and chill until firm, at least 1 hour and up to overnight.
  • Line a baking sheet with parchment paper. Lightly dust a flat work surface with flour. Roll dough into a 12-inch circle, moving dough around frequently to prevent sticking. Trim edges if they look very rough. Fold up dough into quarters. Brush off excess flour and transfer to the baking sheet. Unfold gently.
  • Refrigerate dough while preparing the filling.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine berries, lemon juice, and vanilla extract in a large bowl. Mix sugar, cornstarch, and salt in a small bowl. Pour over berries and toss gently to combine.
  • Remove dough from the refrigerator. Spread jam over the middle, leaving a thick border around the edges. Mound berries over the jam. Fold the edges of the dough over the berries and pleat it every few inches.
  • Whisk egg and water together. Brush the border of the galette with the egg wash and sprinkle with turbinado sugar.
  • Bake in the preheated oven until crust is deep golden and juices are bubbling, 25 to 30 minutes. Check the underside of the galette is also browned. Transfer baking sheet to a wire rack and let cool before slicing.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 37.9 g, Cholesterol 69.2 mg, Fat 17.4 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 10.6 g, Sodium 145.1 mg, Sugar 18.4 g

BERRY PHYLLO TARTS



Berry Phyllo Tarts image

Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Vineland, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 14

12 sheets phyllo dough (14 inches x 9 inches)
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon grated orange zest
FILLING:
1/4 cup orange marmalade
1 cup navel orange sections
1 cup sliced fresh strawberries
1/2 cup each fresh raspberries, blueberries and blackberries
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
Fresh mint, optional

Steps:

  • Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 159mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 2g protein.

MIXED BERRY STRUDEL



Mixed Berry Strudel image

This is a fantastic strudel, and is so very easy to make. You can substitute the Mixed Berry pie filling for Cherry or Apple pie filling. You can easily freeze these strudels when they are completely assembled, and when you want them, place strudel in 400F oven for 30-35 minutes or until golden.

Provided by Chef mariajane

Categories     Dessert

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 4

8 sheets phyllo pastry
1/4 cup butter, melted
1/2 cup graham cracker crumbs
1 (19 ounce) can e.d. smith mixed berry pie filling

Steps:

  • Thaw phyllo in package if frozen. Unwrap phyllo and cover sheets with a damp tea towel. On a piece of waxed paper slightly larger than the phyllo sheet place the first phyllo sheet. Brush lightly with butter and sprinkle with 2 teaspoons graham cracker crumb. Repeat twice, topped with an unbuttered sheet.
  • Starting about 1-inch from the edge, spoon half of the filling in a strip along one long side of phyllo, leaving 2 inches free of filling at each end. Roll, starting at edge nearest filling and tucking in ends. Repeat with remaining ingredients. Place on ungreased baking sheet, seam side down. Brush with melted butter and cut 4 diagonal slits on top of each strudel.
  • Bake at 400F for 20-25 minutes or until golden brown. Sprinkle with icing sugar and serve warm or at room temperature.

Nutrition Facts : Calories 129.9, Fat 7.4, SaturatedFat 4, Cholesterol 15.2, Sodium 164.4, Carbohydrate 14, Fiber 0.5, Sugar 1.7, Protein 1.8

BERRY FRANGIPANE PHYLLO TART



Berry Frangipane Phyllo Tart image

Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of fresh berries goes on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

1 stick (1/2 cup) unsalted butter, melted
8 sheets phyllo, thawed if frozen
1/4 cup granulated sugar
1 cup (5 ounces) hazelnuts, toasted and skinned
2/3 cup packed light-brown sugar
1 tablespoon unbleached all-purpose flour
1 teaspoon kosher salt
1/2 stick (4 tablespoons) unsalted butter, room temperature
3 tablespoons finely chopped crystallized ginger
2 large eggs, room temperature
2 cups berries, such as blackberries, blueberries, or raspberries
Confectioners' sugar, for serving

Steps:

  • Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
  • Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
  • Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
  • Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar. Tart is best eaten the day it's made.

PHYLLO FLOWERS WITH SORBET AND BLUEBERRIES



Phyllo Flowers with Sorbet and Blueberries image

Provided by Marge Perry

Yield Serves 8

Number Of Ingredients 8

8 sheets (9" x 14") phyllo dough, thawed
2 tablespoons butter, melted
1/3 cup sugar plus 1 tablespoon sugar, divided
1 bag (12 ounces) frozen blueberries, thawed
2 teaspoons cornstarch
Pinch nutmeg
1 pint fresh blueberries
1 pint raspberry sorbet

Steps:

  • Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.

BLUEBERRY-RASPBERRY PHYLLO CROUSTADE



Blueberry-Raspberry Phyllo Croustade image

A shell of phyllo holds a mouthwatering medley of fruits in this rustic yet elegant dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Number Of Ingredients 8

1 can (21 ounces) raspberry pie filling or topping
2 tablespoons cornstarch
1 teaspoon grated orange peel
1 pint (2 cups) blueberries
16 frozen (thawed) phyllo sheets (18 x 14 inches)
1/2 cup butter or margarine, melted
Powdered sugar, if desired
Vanilla ice cream, if desired

Steps:

  • Heat oven to 375°F. Heat pie filling, cornstarch and orange peel to boiling in 2-quart saucepan over medium heat, stirring constantly. Gently stir in blueberries; remove from heat.
  • Cover phyllo sheets with damp towel to prevent them from drying out. Fold each sheet lengthwise in half. Arrange sheets in a spoke pattern in 12-inch pizza pan or jelly roll pan, 15 1/2x10 1/2x1 inch, brushing each strip with butter as it is added and overlapping ends of sheets in center of pan.
  • Spoon fruit mixture onto center of phyllo, forming 9-inch circle. Fold each sheet of phyllo up over filling, twisting and folding as necessary and leaving 3 1/2- to 4-inch opening in center. Brush phyllo with remaining butter.
  • Bake 25 to 30 minutes or until phyllo is golden brown. Sprinkle with powdered sugar. Serve warm or cool with ice cream.

Nutrition Facts : Calories 225, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg

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