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See below ingredients and instructions of the recipe
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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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