Title: Phyllo blueberry purse
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        1    box phyllo dough
        4 c  fresh blueberries -- (or
  :          frozen)
        6 TB white sugar
        2 TB cornstarch
        1 ts grated lemon zest
        2 ts lemon juice
        1 ts almond extract
  :          Melted butter to brush
  :          phyllo dough with
  
  Thaw phyllo according to package directions. Rinse and drain berries.
  In a large mixing bowl, stir together sugar, cornstarch, and zest.
  Stir in berries gently. Mix until well combined. Sprinkle with lemon
  juice and extract and stir well. To assemble: line one 9 inch pie
  plate with a sheet of phyllo. Add blueberry mixture. Brush
  overhanging phyllo with butter and fold over berries to form a pkg.
  Line a second pie plate with second sheet of phyllo. Invert berry
  pkg. From 1st pie plate into second plate. Brush overhang with butter
  again and fold over package. Continue in this manner until 6 sheets
  of phyllo dough are used. Preheat oven to 350. Spray cookie sheet
  with nonstick cooking spray. Make a large rectangle on cookie sheet
  using 4 phyllo sheets. Overlap sheets so each overlaps in the middle
  and each sheet makes up one of the four corners of the rectangle.
  Brush all over with butter. Flip berry pkg. Onto center of rectangle
  and gather up dough by the corners and twist a ruffled topknot in the
  center. Bake 30 minutes and serve with powdered sugar.