BLUEBERRY-RASPBERRY PHYLLO CROUSTADE

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Blueberry-Raspberry Phyllo Croustade image

A shell of phyllo holds a mouthwatering medley of fruits in this rustic yet elegant dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Number Of Ingredients 8

1 can (21 ounces) raspberry pie filling or topping
2 tablespoons cornstarch
1 teaspoon grated orange peel
1 pint (2 cups) blueberries
16 frozen (thawed) phyllo sheets (18 x 14 inches)
1/2 cup butter or margarine, melted
Powdered sugar, if desired
Vanilla ice cream, if desired

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.

Nutrition Facts : Calories 225, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg

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