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Berry-Filled Phyllo Flowers

Berry-Filled Phyllo Flowers
“This makes a beautiful Fourth of July finale,” recommends Marjorie Hennig of Green Valley, Arizona.
2 ServingsPrep: 25 min. Bake: 10 min. + cooling

Ingredients

  • 4 sheets phyllo dough (14 inches x 9 inches)
  • 1 teaspoon butter, melted
  • 1 tablespoon confectioners' sugar
  • FILLING:
  • 1/2 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 tablespoon orange juice
  • 1/4 teaspoon vanilla extract
  • 1 cup sliced fresh strawberries
  • 1/4 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • Additional fresh berries

Directions

  • Coat two 10-oz. custard cups with cooking spray. Place on a baking
  • sheet.
  • Place sheets of phyllo dough in a single layer on a work surface;
  • coat with cooking spray. Cut in half widthwise. Layer four pieces in
  • each custard cup, alternating corner points (allow ends to hang over
  • edge). Brush phyllo cups with butter. Sprinkle with confectioners'
  • sugar.
  • Bake at 375° for 7-12 minutes or until golden brown. Cool for 10
  • minutes before carefully removing phyllo cups to a wire rack to cool
  • completely.
  • For filling, in a small bowl, beat cream until it begins to thicken.
© Taste of Home 2013

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Berry-Filled Phyllo Flowers (continued)

Directions (continued)

  • Add confectioners' sugar, orange juice and vanilla; beat until stiff
  • peaks form. Fold in the strawberries, raspberries and blueberries.
  • Spoon into flower cups. Top with additional berries. Serve
  • immediately. Yield: 2 servings.
Nutrition Facts: 1 serving equals 403 calories, 27 g fat (16 g saturated fat), 92 mg cholesterol, 154 mg sodium, 40 g carbohydrate, 5 g fiber, 4 g protein.
© Taste of Home 2013