PHYLLO "SHORTCAKES" WITH STRAWBERRIES & RASPBERRIES
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® Fillo Dough (9”x14”), 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 fillo 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 fillo. 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 fillo circles. Place a second dollop of whipped topping on top of the fruit. Crumble remaining fillo circle into large pieces to garnish the top of each shortcake. Serve cool or chilled.
Yield: 8 shortcakes
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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