BERRY-FILLED PHYLLO FLOWERS

Berry-Filled Phyllo Flowers image

"This makes a beautiful Fourth of July finale," recommends Marjorie Hennig of Green Valley, Arizona.

Provided by Taste of Home

Time 35m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

4 sheets phyllo dough (14 inches x 9 inches)
1 teaspoon butter, melted
1 tablespoon confectioners' sugar
FILLING:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 tablespoon orange juice
1/4 teaspoon vanilla extract
1 cup sliced fresh strawberries
1/4 cup fresh raspberries
1/4 cup fresh blueberries
Additional fresh berries

Steps:

Coat two 10-oz. custard cups with cooking spray. Place on a baking sheet. , Place sheets of phyllo dough in a single layer on a work surface; coat with cooking spray. Cut in half widthwise. Layer four pieces in each custard cup, alternating corner points (allow ends to hang over edge). Brush phyllo cups with butter. Sprinkle with confectioners' sugar. , Bake at 375° for 7-12 minutes or until golden brown. Cool for 10 minutes before carefully removing phyllo cups to a wire rack to cool completely. , For filling, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar, orange juice and vanilla; beat until stiff peaks form. Fold in the strawberries, raspberries and blueberries. Spoon into flower cups. Top with additional berries. Serve immediately.

Nutrition Facts : Calories 403 calories, Fat 27g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 154mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 5g fiber), Protein 4g protein.