INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Thaw phyllo according to package
directions. Rinse and drain berries. In a large bowl, mix sugar,
cornstarch and zest together. Fold in berries, crushing some to
release juices to make a syrupy liquid. Mix until well combined.
Sprinkle in lemon juice and toss well. Line one 9-inch pie plate with
2 sheets of phyllo. Add raspberry mixture and brush overhanging  phyllo
with water. Flap overhang over berries to form a package. Line  a
second 9- inch pie plate with one sheet of phyllo and invert first  pie
plate with berries into second. Brush overhang with water and  fold
over top. Continue lining empty pie plate with sheet of phyllo,  flip
berry package into it, brush overhang with water and flap over  top.
Use a total of about 8 sheets of dough. Wipe out empty pie plate  and
spray with nonstick cooking spray. Layer 4 sheets phyllo,
criss-crossed, in pie plate. Brush all over with water. Flip berry
package into center of pie plate and gather up corners of phyllo,
twisting into a ruffled topknot in center. Brush over all with melted
butter. Bake 30 minutes or until golden brown and puffy. Serve dusted
with powdered sugar.  Posted to MC-Recipe Digest V1 #147  Date: Thu, 11
Jul 1996 21:31:21 -0400 (EDT)  From: Sue <suechef@sover.net>  Recipe By
: THE DESSERT SHOW

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Nutrition (calculated from recipe ingredients)
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Calories: 983
Calories From Fat: 100
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 649.6mg
Potassium: 851.6mg
Carbohydrates: 212.7g
Fiber: 34.9g
Sugar: 90.8g
Protein: 15.4g