Best Berry Filled Phyllo Flowers Recipes

BERRY PHYLLO TARTS

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.

PHYLLO FLOWERS WITH SORBET AND BLUEBERRIES

Steps:

• Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.

BLUEBERRY-RASPBERRY PHYLLO CROUSTADE

Steps:

• Heat oven to 375°F. Heat pie filling, cornstarch and orange peel to boiling in 2-quart saucepan over medium heat, stirring constantly. Gently stir in blueberries; remove from heat.
• Cover phyllo sheets with damp towel to prevent them from drying out. Fold each sheet lengthwise in half. Arrange sheets in a spoke pattern in 12-inch pizza pan or jelly roll pan, 15 1/2x10 1/2x1 inch, brushing each strip with butter as it is added and overlapping ends of sheets in center of pan.
• Spoon fruit mixture onto center of phyllo, forming 9-inch circle. Fold each sheet of phyllo up over filling, twisting and folding as necessary and leaving 3 1/2- to 4-inch opening in center. Brush phyllo with remaining butter.
• Bake 25 to 30 minutes or until phyllo is golden brown. Sprinkle with powdered sugar. Serve warm or cool with ice cream.

PEAR AND RASPBERRY PHYLLO FLOWERS

Steps:

• Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Cut stack of phyllo sheets lengthwise into 4 equal stacks.
• Cover phyllo stacks with 2 overlapping sheets of plastic wrap and then a damp kitchen towel (to keep phyllo moist).
• Remove 3 strips from 1 stack and place separately on a work surface, then brush each strip with butter. Gather and pleat the long side of each strip to form a 3-inch ruffled fan.
• Arrange 3 fans to form a 6-inch circle on 1 corner of baking sheet. Make 3 more circles in same manner and arrange on remainder of baking sheet.
• Sprinkle each circle with 1/2 teaspoon sugar.
• Repeat twice, adding 2 more layers of ruffled fans to each circle, sprinkling each layer with 1/2 teaspoon sugar. (Each flower will have 3 layers of ruffles.)
• Arrange pear slices in 1 slightly overlapping layer on phyllo flowers, leaving a 1-inch border. Place 3 raspberries in center of each flower.
• Sprinkle fruit with remaining 2 tablespoons sugar.
• Bake flowers in middle of oven until phyllo is golden, 18 to 20 minutes. Using a wide spatula, carefully transfer to a rack to cool.