Phyllo Blueberry Purse
Last updated 6/12/2012 12:50:46 AM. Recipe ID 12231. Report a problem with this recipe.
Title: Phyllo blueberry purse
Categories: New, Text, Import
Yield: 4 Servings
1 box phyllo dough
4 c fresh blueberries -- (or
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.
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