Berry Filled Phyllo Flowers Food

BERRIES & CREAM PHYLLO TARTS

Steps:

• Preheat oven to 350 degrees.
• Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
• Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
• Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
• Repeat steps 3 & 4 until all of the phyllo sheets have been used.
• Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.
• In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
• Fold in raspberries & blueberries.
• When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.
• Store in refrigerator.

PHYLLO FLOWERS WITH SORBET AND BLUEBERRIES

Steps:

• Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.