Crisp Phyllo Petals with Berries
Crisp Phyllo Petals with Berries
Using purchased phyllo dough for the crust makes this fancy dessert very easy to make.
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1 hr 15 min
Prep Time
1 hr 25 min
Total Time
8
servings Ingredients
Crust
6 sheets frozen phyllo dough, thawed
14 cup Land O Lakes® Butter, melted
2 tablespoons powdered sugar
Filling
1 cup Land O Lakes® Heavy Whipping Cream
14 cup powdered sugar
2 tablespoons orange juice
12 teaspoon vanilla
4 (1-quart) cups fresh strawberries , hulled, sliced 1/4-inch
1 cup fresh raspberries
1 cup fresh blueberries
Powdered sugar
How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
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.)
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STEP 3
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.
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STEP 4
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.
Tip #1
Bake crust ahead of time. Let stand at room temperature until serving time. Continue preparing filling as directed above.
270 Calories
19 Fat (g)
65 Cholesterol (mg)
130 Sodium (mg)
22 Carbohydrates (g)
4 Dietary Fiber
2 Protein (g)
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