Berry-Filled Phyllo Flowers Recipe

5 1 3
Berry-Filled Phyllo Flowers Recipe
Berry-Filled Phyllo Flowers Recipe photo by Taste of Home
Publisher Photo

Berry-Filled Phyllo Flowers Recipe

Read Reviews
5 1 3
Publisher Photo
“This makes a beautiful Fourth of July finale,” recommends Marjorie Hennig of Green Valley, Arizona.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Berry-Filled Phyllo Flowers in Cooking for 2 Summer 2006, p62

Nutritional Facts

1 each: 403 calories, 27g fat (16g saturated fat), 92mg cholesterol, 154mg sodium, 40g carbohydrate (23g sugars, 5g fiber), 4g protein.

  • 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
  1. Coat two 10-oz. custard cups with cooking spray. Place on a baking sheet.
  2. 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.
  3. 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.
  4. For filling, in a small bowl, beat cream until it begins to thicken. 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.
Originally published as Berry-Filled Phyllo Flowers in Cooking for 2 Summer 2006, p62

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tkarinas User ID: 4389335 206123
Reviewed Apr. 27, 2010

"Berry filled phyllo flowers makes an awesome dessert for a family meal and one my family makes any time we have all the ingredients. It's so easy and so good, it's a keeper for sure."

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