CRISP PHYLLO PETALS WITH BERRIES

Crisp Phyllo Petals With Berries image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 13

CRUST
6 sheet(s) frozen phyllo dough, thawed
1/4 cup(s) butter, melted
2 tablespoon(s) powdered sugar
FILLING
1 cup(s) heavy whipping cream
1/4 cup(s) powdered sugar
2 tablespoon(s) orange juice
1/2 teaspoon(s) vanilla
4 cup(s) (1-quart) fresh strawberries, hulled, sliced 1/4-inch
1 cup(s) fresh raspberries
1 cup(s) fresh raspberries
- powdered sugar

Steps:

Heat oven to 400°F. Lay 1 sheet of phyllo dough over 9-inch pie pan, gently gathering to form ruffled and uneven rim. Fit into pan, allowing ends to hang over. (Keep remaining phyllo sheets covered while assembling crust
Brush phyllo dough with about 2 teaspoons melted butter; sprinkle with about 1 teaspoon powdered sugar. Fit second sheet of phyllo in pan at right angles to first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar. Repeat layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar. Bake for 5 to 10 minutes or until golden brown. Let stand 5 minutes; remove from pan. Place on serving plate. Sprinkle powdered sugar over crust.
Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 1/4 cup powdered sugar, until stiff peaks form. Gently stir in orange juice and vanilla. Gently stir in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries. Spoon whipped cream mixture into center of crust. Arrange remaining berries over top; sprinkle with powdered sugar.
TIP: Bake the crust ahead of time. Let stand at room temperature until serving time. Continue preparing filling as directed above.