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)

Blueberry-Raspberry Phyllo Croustade might be just the side dish you are searching for. This recipe serves 1. One portion of this dish contains around 6g of protein, 96g of fat, and a total of 1696 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have phyllo, blueberries, orange peel, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Heat oven to 375ºF.

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