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.
- 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
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.