Blueberry-Raspberry Phyllo Croustade

A shell of phyllo holds a mouthwatering medley of fruits in this rustic yet elegant dessert.

  • Prep Time 40 min
  • Total Time 1 hr 10 min
  • Servings 0

Ingredients

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.

Expert Tips

Traditional croustades are edible containers (made from pastry, potatoes or bread) filled with a thick stew or vegetable puree. Thanks to creative cooks, we find croustades filled with sweet things, too!

After blueberry season, use your culinary creativity for new versions of this grand phyllo dessert. Consider peach pie filling with raspberries or apple pie filling with pears and cinnamon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
(
Calories from Fat
70 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
20 mg
20 %;
Sodium
150 mg
150 %;
Total Carbohydrate
37 g
37 %
(Dietary Fiber
2 g
2 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 1 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.