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Phyllo Blueberry Purse
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.