ATHENS and APOLLO are trademarks of Athens Foods, Inc © Athens Foods 2014 Cleveland OH. All rights reserved.

Phyllo Shortcakes with Strawberries & Raspberries

RATING: 0/5 REVIEWS: 0 VIEWS: 3203
Total Time: 40 MIN Makes: 8 shortcakes
Prep Time: 25 MIN Cook Time: 10 MIN
Print
Description

You’ll be singing “strawberry phyllo forever” once you whip up this fantastically fruity dessert. Tart raspberry flavors swirl with sweeter strawberries in a sea of whipped cream and Athens Phyllo Dough for a finger-licking-good dish.


Ingredients
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups raspberries
  • 3 tablespoons sugar
  • 1/4 cup Grand Marnier
  • 1 cup frozen fat-free whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 5 sheets Athens Phyllo Dough (9” x 14”), thawed
  • Cooking Spray
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

Directions

In a medium bowl, mix strawberries, raspberries, sugar and Grand Marnier. In a medium bowl, gently fold vanilla into whipped topping.
Layer 5 Phyllo sheets, spraying each sheet with cooking spray as you layer them. Cut sheets widthwise into twenty-eight ½ -inch strips. Place 3 strips in layered free form circles (3-4 inches in diameter) on an ungreased baking sheet. In a small saucepan, melt butter with oil over medium heat. Brush circles with butter-oil mixture. Repeat 8 times to make 9 circles of Phyllo. Bake in preheated 375°F oven for 8 – 10 minutes or until golden brown. Cool.
Assemble by placing a small dollop of whipped topping, then 1/4 cup of fruit mixture onto 8 Phyllo circles. Place a second dollop of whipped topping on top of the fruit. Crumble remaining Phyllo circle into large pieces to garnish the top of each shortcake. Serve cool or chilled.


Reviews
Write a Recipe Review

Tried this recipe? Share your experience by leaving a review.

WRITE A REVIEW

Write a Recipe Review

Tried this recipe? Share your experience by leaving a review.

Your review will be held for moderation before being posted.