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Berry Phyllo Shortcakes
Berry Phyllo Shortcakes
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Prep Time:
40 minutes
Total Time:
1 hour 35 minutes
Indulge in a delightful berry and lemon layered dessert with crisp phyllo.
Ingredients:
  • 4 cups raspberries
  • 2 cups blueberries
  • 1/4 cup sugar
  • 2 teaspoons grated lemon peel
  • 8 frozen (thawed) phyllo sheets (16x12 inches)
  • 2 tablespoons butter or margarine, melted
  • 1 quart lemon sherbet
Instructions:
  • Combine vibrant raspberries and blueberries with a hint of sweetness from 2 tablespoons of sugar in a large bowl. Chill in the refrigerator for 30 minutes to infuse the flavors.
  • Preheat oven to 350°F and generously spray a cookie sheet with cooking spray. Combine remaining 2 tablespoons of sugar with lemon peel and set aside.
  • Prepare the phyllo sheets by unrolling them and then covering them with waxed paper followed by a damp cloth to prevent drying out. Lay one phyllo sheet on your work surface and brush it with butter. Repeat this process with each phyllo sheet, brushing each one with butter. Once you reach the final sheet, brush it with butter and sprinkle it with the lemon peel mixture, gently pressing it into the phyllo.
  • Cut the layered phyllo into a grid of 6 by 4 pieces. Arrange on a baking sheet and bake for 10 to 12 minutes until golden brown. Transfer to a wire rack and allow to cool for 10 minutes before serving.
  • On individual plates, layer phyllo pastry, sherbet, and berries, then repeat with another layer of phyllo, more sherbet, and more berries.

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