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January 9, 2009, Newsletter Issue #260: Phyllo Croustade
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Tip of the Week
1 21-oz. can raspberry pie filling 2 Tbsp. cornstarch 1 tsp. grated orange peel 2 cups blueberries 16 phyllo (filo) sheets, thawed 1/2 cup butter, melted
Heat oven to 375 degrees. Combine pie filling, cornstarch and orange peel in a heavy saucepan over medium heat. Bring to boil, stirring constantly. Gently stir in blueberries and set aside.
Cover phyllo sheets with a damp towel to prevent them from drying out. Fold each sheet lengthwise in half. Then layer in a sunburst pattern in a 12" pizza pan, brushing each strip with melted butter as you add it. The ends should overlap in the center of the pan.
Spoon fruit mixture into the center of the pan, forming a 9" circle. Fold each sheet of phyllo up and over the filling, twisting and folding as necessary to make decorative bundles of pastry, leaving a 4" opening in the center. Brush with remaining butter.
Bake at 375 degrees for 25-30 minutes or until dough is golden brown. Serve warm.
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