Courtesy of Adam Roush, Executive Chef, Trombinoâs Bistro Italiano, Albuquerque, NM
- Athens Phyllo Dough (14×18)
- 16 oz. butter, melted
- 4 oz. Turbinado sugar
- 64 oz. mascarpone cheese
- 8 oz. honey
- 32 oz. frozen mixed berries
- 16 oz. Moscato (or other dessert wine)
- 16 oz. sugar
- Powdered sugar
Layer six sheets phyllo dough alternating with melted butter. Brush top layer of phyllo with butter and sprinkle with Turbinado sugar. Using a pizza cutter and a ruler, cut the phyllo into 4 equal strips (3.5 x 18) Then at a 45 degree angle, cut the strips at 4-inch intervals. There will be 2 triangular bits at the end of each strip, bake them off with the rest of the pieces.
Bake all the pieces at 350°F for 15 minutes or until the phyllo is crispy. Cool to room temperature.
Whip mascarpone and honey until it is pipeable. Strain the mixed berries, reserving any liquid. Fold berries into the cheese mixture.
In a sauce pot, combine the reserved berry juice, Moscato and sugar. Simmer until the sugar has dissolved and has been reduced by 1/3.
To assemble, pipe mascarpone mixture between 2 pieces of the crispy phyllo. Place another dollop of the mascarpone mixture on the top layer of phyllo and spike with the “leftover” phyllo triangle. Drizzle with the Moscato reduction. Dust lightly with powdered sugar.
- Athens Ready-To-Go Phyllo Dough can be substituted for 14×18 phyllo dough.