PHYLLO "SHORTCAKES" WITH STRAWBERRIES & RASPBERRIES
Ingredients1 1/2 cups sliced strawberries1 1/2 cups raspberries3 tablespoons sugar1/4 cup Grand Marnier1 cup frozen fat-free whipped topping, thawed1 teaspoon vanilla extract5 sheets Athens® Fillo Dough (9”x14”), thawedCooking Spray2 tablespoons unsalted butter2 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