You are here

Raspberry Phyllo Squares

LeGourmetTV's picture
This simple summertime desert will make your next bbq the hit of the season!
  Phyllo pastry sheets 2 , thawed
  Unsalted butter 2 Teaspoon, churn
  Dried bean/Pie weight 6 Tablespoon
  Nonfat sour cream 1⁄4 Cup (4 tbs)
  35% whipped cream 1⁄4 Cup (4 tbs)
  Icing sugar 1 Tablespoon
  Raspberries 1⁄2 Cup (8 tbs) (fresh or frozen)

1. Preheat oven to 400°F (200°C).

2. Cut thawed phyllo pastry sheets in half width-wise.
3. Melt unsalted butter sticks.
4. Brush each piece of phyllo with melted butter and layer into a single stack.
5. Cut stack into 6 smaller, equally sized stacks (approx. 4 × 4 in./10 × 10 cm each) and transfer to a rimmed baking sheet.
6. Place a spoonful of pie weights or dried beans onto each stack and bake in centre of oven for 5 min.
7. Cool and remove weights.
8. In the meantime, beat together 35% whipping cream, fat-free sour cream and icing sugar with a whisk or mixer(stand or hand-held) until thickened.

9. Spread cream mixture on cooled phyllo stacks, arrange 2 cups fresh raspberries overtop and dust with 1 tbsp icing sugar.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

Rate It

Your rating: None
Average: 4.1 (3 votes)