Field Berry Parcels by Anna Olson
From jo_jo_ba 15 years ago
- 25 minutes to make
- Serves 6
For the FoodNetwork.ca cooking club. Every month a new recipe is chosen for people to make, either by the book or with their own spin. This is my take on July's recipe!
Ingredients
- 1 1/2 cups fresh raspberries shopping list
- 2 cups sliced, fresh strawberries shopping list
- 1 cup fresh blueberries shopping list
- 1/3 cup sugar shopping list
- 1/3 cup honey shopping list
- 2 tsp lemon juice shopping list
- 1 tbsp vanilla extract shopping list
- 1 tbsp cornstarch shopping list
- 1/4 cup unsalted butter shopping list
- 1 tsp lemon zest shopping list
- 2 slices fresh ginger shopping list
- 12 sheets thawed phyllo shopping list
How to make it
- Lightly crush all the berries, and pour into a sieve placed over a bowl.
- Let berry juices drain for 1-2 hours. Set berries aside, reserving juices.
- Whisk sugar, honey, lemon juice, vanilla and cornstarch into reserved juice.
- Heat, stirring, until thick and shiny. Set aside to cool for 20 minutes, then stir into berries.
- Preheat oven to 375 °F, and lightly grease a cookie sheet.
- Melt butter with lemon zest and ginger slices, keep warm.
- Stack two sheets of phyllo pastry, then brush top layer with the infused butter.
- Layer two more sheets overtop, brushing the top layer once more with the butter.
- Cut phyllo sheets in half widthwise.
- Place about ½ cup of the berry mixture into the center of each half.
- Gather up edges of phyllo and twist together to keep sealed. Place on prepared sheet.
- Repeat with remaining phyllo and fruit.
- Chill for 15 - 30 minutes (or freeze completely on sheet and transfer to a box for later).
- Bake parcels for 15 minutes.
- Let cool 5 minutes before serving.
Reviews & Comments 2
-
All Comments
-
Your Comments