| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Baked goods, Desserts, Pies & past |
1 |
Servings |
INGREDIENTS
| 1 |
|
Box phyllo dough |
|
|
Water to brush on phyllo |
| 4 |
c |
Fresh raspberries |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Lemon zest |
| 1 |
ts |
Lemon juice |
|
|
Melted butter to brush over |
|
|
Phyllo |
|
|
Powdered sugar for garnish |
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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