INGREDIENTS

INSTRUCTIONS

For Phyllo Squares:  Preheat oven to 375F. Lightly oil 2 large baking
sheets. Stack phyllo  sheets on work surface. Trim to 10 1/2-inch
square (reserve scraps for  another use). Place 1 phyllo square on work
surface (cover remaining  phyllo with plastic wrap and damp kitchen
towel). Sprinkle with 1  generous teaspoon sugar. Top with second
phyllo square. Brush lightly  with melted unsalted butter. Sprinkle
with 1 generous teaspoon sugar.  Top with third phyllo square. Sprinkle
with 1 generous teaspoon  sugar. Cut phyllo stack into 9 equal stacked
squares. Arrange stacked  phyllo squares an prepared baking sheet.
Repeat layering and cutting  with remaining 3 phyllo sheets, sugar and
butter making total of 18  stacked phyllo squares. Bake until phyllo is
golden, about 10  minutes. Transfer baking sheets to racks and cool
completely.  For Lemon Cream:  Beat cream, 1 1/2 teaspoons powdered
sugar and vanilla in large bowl  until medium peaks form. Whisk lemon
curd in another medium bowl  until smooth. Add to cream mixture. Beat
to stiff peaks.  Spread 1 generous tablespoon lemon cream on each of 6
stacked phyllo  squares. Top each with 6 raspberries. Layer each with 6
raspberries.  Layer each with 1 phyllo square, 1 more tablespoon lemon
cream and 6  raspberries (save any remaining lemon cream for another
use). Top  each with 1 phyllo square. Sift powdered sugar over
desserts. (Can be  prepared 8 hours ahead. Cover loosely and
refrigerate).  Makes 6.  Bon Appetit April 1995  Converted by
MC_Buster.  Per serving: 321 Calories (kcal); 23g Total Fat; (63%
calories from  fat); trace Protein; 29g Carbohydrate; 62mg Cholesterol;
3mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 4  1/2 Fat; 2 Other Carbohydrates  Converted by MM_Buster
v2.0n.

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