Raspberry Phyllo Squares
Prep Time
Serves
Cooking Mode
2 sheets phyllo pastry, thawed
2 tsp unsalted butter, melted
¼ cup 35% whipping cream
¼ cup fat free sour cream
2 tbsp icing sugar, divided
2 cups fresh raspberries
2 sheets phyllo pastry, thawed
2 tsp unsalted butter, melted
¼ cup 35% whipping cream
¼ cup fat free sour cream
2 tbsp icing sugar, divided
2 cups fresh raspberries
Directions
1Preheat oven to 400°F (200°C). Cut phyllo sheets in half width-wise. Brush each piece of phyllo with melted butter and layer into a single stack. Cut stack into 6 smaller stacks (approx. 4 x 4 in./10 x 10 cm each) and transfer to a rimmed baking sheet. Place a spoonful of pie weights or dried beans onto each stack and bake in centre of oven for 5 min. Cool and remove weights.
2Beat together whipping cream, sour cream and 1 tbsp (15 mL) icing sugar with a whisk or mixer (stand or hand-held) until thickened. Spread cream mixture on cooled phyllo stacks, arrange raspberries overtop and dust with remaining icing sugar.
Disclaimer
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Personal Note
Personal Note
