Blueberry-Raspberry Phyllo Croustade

Name: Blueberry-Raspberry Phyllo Croustade
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Global
Ingredients: 595 grams can raspberry pie filling or topping; 473 milliliters pint blueberries; 118 milliliters butter or margarine, melted; 2 Tbsps cornstarch; 1 teaspoon grated orange peel; 16 sheets 16 frozen (thawed) phyllo sheets (18 x 14 inches); 1 serving Powdered sugar, if desired; 1 serving Vanilla ice cream, if desired

Blueberry-Raspberry Phyllo Croustade might be just the side dish you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 103g of fat, and a total of 1864 calories. This recipe serves 1. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Head to the store and pick up powdered sugar, cornstarch, butter, and a few other things to make it today.

Instructions

Heat oven to 375F.

Equipment you will use

Oven

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.

Ingredients you will need

Blueberries

Orange Zest

Pie Filling

Corn Starch

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Filo Pastry

Butter

Jelly

Roll

Equipment you will use

Pizza Pan

Frying Pan

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.

Ingredients you will need

Fruit