Dessert: Phyllo Flowers with Sorbet and Blueberries
Ingredients
8 sheets (9" x 14") phyllo dough, thawed
2 tablespoons butter, melted
1/3 cup sugar plus 1 tablespoon sugar, divided
1 bag (12 ounces) frozen blueberries, thawed
2 teaspoons cornstarch
Pinch nutmeg
1 pint fresh blueberries
1 pint raspberry sorbet
Instructions
Heat oven to 350 °. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
