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Ingredients
- 1 box phyllo dough
- 4 c. Fresh blueberries, (or possibly frzn)
- 6 Tbsp. White sugar
- 2 Tbsp. Cornstarch
- 1 tsp Grated lemon zest
- 2 tsp Lemon juice
- 1 tsp Almond extract
- Â Â Melted butter to brush phyllo dough with
Directions
- Thaw phyllo according to package directions. Rinse and drain berries. In a large mixing bowl, stir together sugar, cornstarch, and zest. Stir in berries gently. Mix till well combined. Sprinkle with lemon juice and extract and stir well. To assemble: line one 9 inch pie plate with a sheet of phyllo. Add in blueberry mix. Brush overhanging phyllo with butter and fold over berries to create a pkg. Line a second pie plate with second sheet of phyllo. Invert berry pkg.
- From 1st pie plate into second plate. Brush overhang with butter again and fold over package. Continue in this manner till 6 sheets of phyllo dough are used. Preheat oven to 350. Spray cookie sheet with nonstick cooking spray. Make a large rectangle on cookie sheet using 4 phyllo sheets. Overlap sheets so each overlaps in the middle and each sheet makes up one of the four corners of the rectangle. Brush all over with butter. Flip berry pkg. Onto center of rectangle and gather up dough by the corners and twist a ruffled topknot in the center. Bake 30 min and serve with powdered sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 802g | |
| Calories 1557 | |
| Calories from Fat 832 | 53% |
| Total Fat 94.67g | 118% |
| Saturated Fat 58.5g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 750mg | 31% |
| Potassium 498mg | 14% |
| Total Carbs 183.47g | 49% |
| Dietary Fiber 14.3g | 48% |
| Sugars 132.51g | 88% |
| Protein 6.58g | 11% |
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