Phyllo Petals With Berries is a delightful dessert that combines light, crispy phyllo dough with a luscious whipped cream and an array of fresh berries. The recipe is perfect for summer gatherings or a sweet finish to any meal.
When it comes to ingredients, fresh berries are the stars of the show. Feel free to swap in whatever berries you have on hand, or even add a few chopped nuts for extra crunch. For those with dietary restrictions, there are gluten-free phyllo dough options available, and you can substitute a dairy-free whipping cream if needed. Quality matters, especially with the berries; buying them fresh and in season ensures that every bite bursts with flavor.
Scones, Biscuits & Pastry
Phyllo Petals With Berries Recipe
Ingredients
- 6 sheets phyllo dough, thawed
- 1/4 cup butter, melted
- 2 tablespoons powdered sugar
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla
- 4 cups strawberries, fresh, hulled, sliced 1/4-inch
- 1 cup raspberries, fresh
- 1 cup blueberries, fresh
- 3 tablespoons brown sugar
- powdered sugar
Instructions
- Heat the oven to 400°F.
- To assemble the crust, place 1 sheet of phyllo dough over a 9-inch pie pan, gathering the edges slightly to create a ruffled, uneven look.
- Keep the remaining phyllo sheets covered to prevent drying out while assembling the crust.
- Brush the first phyllo layer with about 2 teaspoons of melted butter, then sprinkle with approximately 1 teaspoon of powdered sugar.
- Layer a second sheet of phyllo in the pan, crisscrossing it with the first one. Brush with 2 teaspoons of butter and sprinkle with another teaspoon of powdered sugar.
- Continue the layering process with the remaining phyllo sheets, butter, and sugar, making sure to create a lovely, uneven texture.
- Bake the layered phyllo for 5 to 10 minutes, or until it turns golden brown and crispy.
- Let the crust stand for 5 minutes before carefully removing it from the pan and placing it on a serving plate.
- Sprinkle some powdered sugar over the warm crust and let it cool completely. You can prepare the crust a day in advance if desired.
- Rinse the berries and divide them into three individual bowls. Sprinkle 1 tablespoon of brown sugar into each bowl and gently toss the berries to coat them. Set aside.
- Just before serving, whip the cream in a small bowl at high speed until soft peaks form. Gradually add 1/4 cup of powdered sugar while continuing to beat until stiff peaks form.
- Fold in the orange juice and vanilla, then gently mix in 2 cups of the sliced strawberries, 1/2 cup of the raspberries, and 1/2 cup of the blueberries.
- Spoon the whipped cream mixture into the center of the cooled phyllo crust and arrange the remaining berries on top. Finish with a light dusting of powdered sugar.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: