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Blueberry-Raspberry Phyllo Croustade
Blueberry-Raspberry Phyllo Croustade
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Prep Time:
40 minutes
Total Time:
1 hour 10 minutes
Fruit medley nestled in flaky phyllo dough for a delightful treat.
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
Instructions:
  • Preheat oven to 375°F. In a 2-quart saucepan over medium heat, bring the pie filling, cornstarch, and orange peel to a boil while stirring constantly. Carefully fold in the blueberries, then remove from heat.
  • 1. Keep phyllo sheets moist under a damp towel. Fold each sheet in half lengthwise. Place sheets in a circular pattern in a 12-inch pizza pan or jelly roll pan, brushing each strip with butter as you layer them and overlapping the ends in the center.
  • Place a generous spoonful of fruit mixture in the center of the phyllo sheets to create a 9-inch circle. Gently fold each sheet over the filling, twisting and folding as needed, while ensuring a 3 1/2- to 4-inch opening in the center. Brush the phyllo with the remaining butter for a delicious finish.
  • Bake for 25 to 30 minutes, or until the phyllo turns a beautiful golden brown. Dust with powdered sugar and enjoy warm or cool with a scoop of ice cream on the side.

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