Blueberry-Raspberry Phyllo Croustade

 

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

• 1 Heat oven to 375ºF. 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.
• 2 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.
• 3 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.
• 4 Bake 25 to 30 minutes or until phyllo is golden brown. Sprinkle with powdered sugar. Serve warm or cool with ice cream.