Blueberry-Raspberry Phyllo Croustade Recipe | Betty Crocker
A shell of phyllo holds a mouthwatering medley of fruits in this rustic yet elegant dessert.
Ingredients
- 1 can (21 ounces) raspberry pie filling or topping
- 2 tablespoons cornstarch
- 1 teaspoon grated orange peel
- 1 pint (2 cups) blueberries
- 16 frozen (thawed) phyllo sheets (18 x 14 inches)
- 1/2 cup butter or margarine, melted
- Powdered sugar, if desired
- Vanilla ice cream, if desired
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