These tasty pastries pair a flaky phyllo shell with a strawberry-and-raspberry filling, all topped with whipped topping and powdered sugar.
- 1 1/2 cups sliced strawberries
- 1 1/2 cups sliced raspberries
- 3 tablespoons sugar
- 1/4 cup Grand Marnier
- 1 cup frozen fat-free whipped topping, thawed
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- Cooking Spray
- Confectioner’s sugar for dusting
In a large bowl, mix strawberries, raspberries, 3 tablespoons sugar and Grand Marnier. In a medium bowl, gently fold vanilla into whipped topping. In a small bowl, mix 2 tablespoons sugar with the cinnamon.
Lightly coat 6” tart pans with cooking spray. Layer 5 phyllo sheets, lightly coating each with cooking spray. Cut two, 7-inch
squares from phyllo stack. Place phyllo square in the pan. Carefully push phyllo into pan, leaving the points sticking up.
Sprinkle with cinnamon-sugar mixture. Repeat process two times to make 6 squares.
Bake empty phyllo shells in preheated 350°F oven for about 10 to 15 minutes or until golden brown. Let cool. Remove shells from pans.
Assemble by placing about 1/4 cup of fruit mixture into a phyllo shell. Place a dollop of whipped topping on top of the fruit, then dust each with confectioners’ sugar. Serve cool or chilled.