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Blueberry-Raspberry Phyllo Croustade

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Updated Oct 8, 2024
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Cover 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.
  • Step 
    3
    Spoon 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.
  • Step 
    4
    Bake 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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