BERRY-FILLED PHYLLO FLOWERS
"This makes a beautiful Fourth of July finale," recommends Marjorie Hennig of Green Valley, Arizona.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Coat two 10-oz. custard cups with cooking spray. Place on a baking sheet. , Place sheets of phyllo dough in a single layer on a work surface; coat with cooking spray. Cut in half widthwise. Layer four pieces in each custard cup, alternating corner points (allow ends to hang over edge). Brush phyllo cups with butter. Sprinkle with confectioners' sugar. , Bake at 375° for 7-12 minutes or until golden brown. Cool for 10 minutes before carefully removing phyllo cups to a wire rack to cool completely. , For filling, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar, orange juice and vanilla; beat until stiff peaks form. Fold in the strawberries, raspberries and blueberries. Spoon into flower cups. Top with additional berries. Serve immediately.
Nutrition Facts : Calories 403 calories, Fat 27g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 154mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 5g fiber), Protein 4g protein.
BERRY PHYLLO SHORTCAKES
What more could a berry lover ask for? Enjoy this layered dessert of crisp phyllo, vine-ripened berries and tangy lemon sherbet.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- In large bowl, mix raspberries, blueberries and 2 tablespoons of the sugar. Refrigerate 30 minutes.
- Meanwhile, heat oven to 350°F. Spray cookie sheet with cooking spray. Mix remaining 2 tablespoons sugar and the lemon peel; set aside.
- Unroll phyllo; cover with waxed paper, then with damp cloth to keep from drying out. Place 1 phyllo sheet on work surface; brush with butter. Continue layering phyllo and brushing each sheet with butter. After brushing top sheet, sprinkle with lemon peel mixture; gently press into phyllo.
- Cut layered phyllo into 6 rows by 4 rows. Place on cookie sheet. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool 10 minutes.
- Place phyllo piece on each serving plate; top with sherbet and berries. Add another phyllo piece; top with additional sherbet and berries.
Nutrition Facts : Calories 190, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg
PHYLLO TARTS WITH RICOTTA AND RASPBERRIES
For the best texture in these flaky tarts, use low-fat ricotta rather than skim!
Provided by Violet
Categories Desserts Pies Tarts Fruit Tart Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Drain ricotta cheese in a sieve for 20 minutes; set aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
- Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
- In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
- Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.9 g, Cholesterol 41.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 11.7 g
BERRY PHYLLO TARTS
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
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.
PHYLLO PETALS WITH BERRIES
This is very easy to make. Really quick if the crust is made before hand. Very refreshing as all berries are. I'm sure you'll enjoy it
Provided by Marlitt
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- To assemble the crust place 1 sheet of phyllo dough over 9-inch pie pan, gathering slightly to make a ruffled and uneven edge.
- Keep remaining phyllo sheets covered while assembling crust.
- Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar.
- Place second sheet of phyllo in pan criss crossing the first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar.
- Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar.
- Bake for 5 to 10 minutes or until golden brown.
- Let stand 5 minutes; remove from pan.
- Place on serving plate.
- Sprinkle powdered sugar over crust.
- Let cool.
- The crust can be made a day ahead.
- Rinse berries, and put into 3 individual bowls.
- Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside.
- Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form .
- Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff.
- Fold in orange juice and vanilla.
- Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries.
- Spoon whipped cream mixture into center of crust.
- Arrange remaining berries over top;
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 281.8, Fat 18, SaturatedFat 10.7, Cholesterol 56, Sodium 124.2, Carbohydrate 29.5, Fiber 3.1, Sugar 16.9, Protein 2.5
FRUIT TARTLETS IN PISTACHIO PHYLLO SHELLS
Categories Berry Fruit Nut Dessert Bake Quick & Easy Pistachio Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 tartlets
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F and butter four 1/2-cup muffin cups.
- Melt 2 tablespoons butter and cool. In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes. Cool nuts and finely chop.
- On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don't worry if pastry rips). Fold in pastry overhang and brush inside and edges with some melted butter. In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar. Sprinkle bottom of each pastry shell with ‚ teaspoon mixture. Make 2 more layers of phyllo, butter, nuts, and sugar in same manner. Bake shells in middle of oven until golden brown, about 10 minutes. Carefully lift shells out of pan and transfer to a rack to cool slightly.
- While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise. In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
- In a small bowl stir together sour cream and remaining brown sugar to taste. Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
- Drizzle fruit and serving plates with some of remaining fruit juices in bowl. Sprinkle remaining nuts over tartlets.
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- Lay 1 sheet of phyllo dough over 9-inch pie pan, gently gathering to form ruffled and uneven rim. Fit into pan, allowing ends to hang over. (Keep remaining phyllo sheets covered while assembling crust.)
- Brush phyllo dough with about 2 teaspoons melted butter; sprinkle with about 1 teaspoon powdered sugar. Fit second sheet of phyllo in pan at right angles to first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar. Repeat layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar. Bake 5-10 minutes or until golden brown. Let stand 5 minutes; remove from pan. Place on serving plate. Sprinkle powdered sugar over crust.
- Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form, just before serving. Continue beating, gradually adding 1/4 cup powdered sugar, until stiff peaks form. Gently stir in orange juice and vanilla. Gently stir in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries. Spoon whipped cream mixture into center of crust. Arrange remaining berries over top; sprinkle with powdered sugar.
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