Raspberry Phyllo Squares Recipe
This simple summertime desert will make your next bbq the hit of the season!
Preheat oven to 400°F (200°C). Cut 2 thawed Compliments phyllo pastry sheets in half width-wise. Melt 2 tsp (10 mL) Compliments Churned unsalted butter sticks. Brush each piece of phyllo with melted butter and layer into a single stack. Cut stack into 6 smaller, equally sized stacks (approx. 4 × 4 in./10 × 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. Beat together 1⁄4 cup
(60 mL) 35% whipping cream, 1⁄4 cup (60 mL) fat-free 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 2 cups (500 mL) fresh raspberries overtop and dust with 1 tbsp (15 mL) icing sugar.
Preheat oven to 400°F (200°C). Cut 2 thawed Compliments phyllo pastry sheets in half width-wise. Melt 2 tsp (10 mL) Compliments Churned unsalted butter sticks. Brush each piece of phyllo with melted butter and layer into a single stack. Cut stack into 6 smaller, equally sized stacks (approx. 4 × 4 in./10 × 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. Beat together 1⁄4 cup
(60 mL) 35% whipping cream, 1⁄4 cup (60 mL) fat-free 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 2 cups (500 mL) fresh raspberries overtop and dust with 1 tbsp (15 mL) icing sugar.
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Lifestyle