Crisp Phyllo Petals with Berries


Here is another light and refreshing dessert.  I used this in a scholarship contest and won.  This dish was then put on the menu for Adele’s Restaurant in Carson City, NV.

Serving Size: 4 people



6 sheets of phyllo dough, thawed

3 tablespoons melted butter

1 ½ tablespoon confectioner sugar


1 cup whipping cream

¼ cup powder sugar

2 tablespoons orange juice

½ teaspoon vanilla

1 cups fresh strawberries

1/2 cup fresh raspberries

1/2 cup fresh blackberries

Method of Preparation

  1. Heat oven to 400 degrees.
  2. Lightly butter ramekins.
  3. Lay one sheet of phyllo dough in the ramekins.
  4. Brush with melted butter and sprinkle a small amount of confectioner sugar over the dough.
  5. Repeat with the next two layers.
  6. Bake for 7 to 12 minutes or until golden brown.
  7. Let stand for 5 minutes; remove from ramekins.  Place on serving plates and sprinkle with powder sugar.
  8.  Place 4 strawberries, 2 raspberries, and 1 blackberry to the side.
  9. Cut strawberries into bite size pieces.
  10. Just before serving, in chilled smaller mixer bowl beat chilled whipping cream at high speed, scraping bowl, until soft peaks form.
  11. Continue beating, gradually adding ¼ cup powder sugar, until stiff peaks form.
  12. Fold in orange juice and vanilla.
  13. Fold in remaining strawberries, raspberries, and blackberries.
  14. Spoon whipped cream mixture into center of crust.
  15. Arrange remaining berries on top of whipped cream.

Suggestion: if you do not have any ramekins, you can make smaller ones and use a muffin tin.  If you do this, make sure that you use every other spot so the phyllo dough does not stick together.

Leave a comment and please let me know what you think of this dessert.


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