A shell of phyllo holds a mouthwatering medley of fruits in this rustic yet elegant dessert.
Blueberry-Raspberry Phyllo Croustade
- Prep Time 40 min
- Total 1 hr 10 min
- Servings 12
- Ingredients 8
Ingredients
- 1 can (21 ounces) raspberry pie filling or topping
- 2 tablespoons cornstarch
- 1 teaspoon grated orange peel
- 1 pint (2 cups) blueberries
- 16 frozen (thawed) phyllo sheets (18 x 14 inches)
- 1/2 cup butter or margarine, melted
- Powdered sugar, if desired
- Vanilla ice cream, if desired
Instructions
-
Step1Heat oven to 375°F. Heat pie filling, cornstarch and orange peel to boiling in 2-quart saucepan over medium heat, stirring constantly. Gently stir in blueberries; remove from heat.
-
Step2Cover phyllo sheets with damp towel to prevent them from drying out. Fold each sheet lengthwise in half. Arrange sheets in a spoke pattern in 12-inch pizza pan or jelly roll pan, 15 1/2x10 1/2x1 inch, brushing each strip with butter as it is added and overlapping ends of sheets in center of pan.
-
Step3Spoon fruit mixture onto center of phyllo, forming 9-inch circle. Fold each sheet of phyllo up over filling, twisting and folding as necessary and leaving 3 1/2- to 4-inch opening in center. Brush phyllo with remaining butter.
-
Step4Bake 25 to 30 minutes or until phyllo is golden brown. Sprinkle with powdered sugar. Serve warm or cool with ice cream.
Nutrition
225
Calories
8 g
Total Fat
3 g
Protein
37 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 225
- Calories from Fat
- 70
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 150 mg
- Potassium
- 85 mg
- Total Carbohydrate
- 37 g
- Dietary Fiber
- 2 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 1/2 Fruit; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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