Phyllo Blueberry Purse

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Title: Phyllo Blueberry Purse
Categories: New, Text, Import
Yield: 4 servings


1 box phyllo dough
4 c fresh blueberries -- (or
: frozen)
6 TB white sugar
2 TB cornstarch
1 ts grated lemon zest
2 ts lemon juice
1 ts almond extract
: Melted butter to brush
: phyllo dough with

Thaw phyllo according to package directions. Rinse and
drain berries. In a large mixing bowl, stir together
sugar, cornstarch, and zest. Stir in berries gently.
Mix until well combined. Sprinkle with lemon juice and
extract and stir well. To assemble: line one 9 inch
pie plate with a sheet of phyllo. Add blueberry
mixture. Brush overhanging phyllo with butter and fold
over berries to form a pkg. Line a second pie plate
with second sheet of phyllo. Invert berry pkg. From
1st pie plate into second plate. Brush overhang with
butter again and fold over package. Continue in this
manner until 6 sheets of phyllo dough are used.
Preheat oven to 350. Spray cookie sheet with nonstick
cooking spray. Make a large rectangle on cookie sheet
using 4 phyllo sheets. Overlap sheets so each overlaps
in the middle and each sheet makes up one of the four
corners of the rectangle. Brush all over with butter.
Flip berry pkg. Onto center of rectangle and gather up
dough by the corners and twist a ruffled topknot in
the center. Bake 30 minutes and serve with powdered
sugar.

Recipe By :THE DESSERT SHOW SHOW# DS3063

Date: Tue, 29
Oct 1996 22:59:57 -0500

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