Best Blueberry Raspberry Phyllo Croustade Recipes

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BLUEBERRY BIRD'S NEST STRUDEL

Steps:

• Combine Sugar, Water and Cornstarch in a saucepan,cooking over low heat.
• Stirring constantly until this begins to thicken.
• Whie stirring well, add half of the blueberries.
• When this mixture become very thick, add the lemon juice, the 2 Tablespoons of butter and the nutmeg.
• Continue cooking over low heat until the butter melts.
• Remove from heat and add the other half of the blueberries.
• Set this aside.
• Butter a 13x9 glass baking dish and preheat the oven to 350°.
• Remove the Phyllo from the plastic wrapper, leaving it in a tight roll.
• Cut the dough in 1/4 inch slices.
• Separate and loosen the rolls into loose shreds.
• Place one half of the shredded phyllo in a large bowl.
• Gradually and lightly drizzle half of the melted butter over the shreds.
• With your hands, toss to coat.
• Place coated Phyllo dough in bottom of the baking pan.
• Spread all of the cooled Blueberry mixture over the layer of Phyllo.
• In a bowl,butter the remaining half of the Phyllo dough, tossing with your hands to coat the dough.
• Place this over the Blueberries layer, covering completely.
• Cover loosely with aluminum foil and bake for 30 minutes.
• Remove the foil and continue baking until the Phyllo is crispy, 25-30 more minutes.
• Remove the Strudel from the oven and cool.
• To Serve, dust lightly with confectioners sugar or top with Whipped Cream or Whipped Topping.
• Better yet, use both!
• Is delicious with French Vanilla Ice Cream.
• You may serve this at room temperature, or warm.

BLUEBERRY RASPBERRY LATTICE PIE

Steps:

• Heat oven to 425°F. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide pastry in half and shape into two flattened rounds on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, cornstarch and cinnamon. Gently stir in blueberries and raspberries. Spoon berry mixture into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over berry mixture.
• Roll second round of pastry; cut into strips 1/2 to 1 inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips. Fold trimmed edge of bottom pastry over ends of strips, building up a high edge. Seal and flute.
• Cover lattice top with aluminum foil to prevent excessive browning; remove foil for last 10 minutes of baking. Bake 50 to 60 minutes or until crust is golden brown and juice begins to bubble through lattice crust.