Raspberry Phyllo Squares
- Level
- easy
- Prep Time
- 5 mins
- Total Time
- 20 mins
- Serves
- 6
Ingredients
- 2 sheets
- phyllo pastry, thawed
- 2 tsp
- unsalted butter, melted
- 10 mL
- 1/4 cup
- 35% whipping cream
- 60 mL
- 1/4 cup
- fat free sour cream
- 60 mL
- 2 tbsp
- icing sugar, divided
- 30 mL
- 2 cups
- fresh raspberries
- 500 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Cut phyllo sheets in half width-wise. Brush each piece of phyllo with melted butter and layer into a single stack. Cut stack into 6 smaller stacks (approx. 4 x 4 in./10 x 10 cm each) and transfer to a rimmed baking sheet. Place a spoonful of pie weights or dried beans onto each stack and bake in centre of oven for 5 min. Cool and remove weights.
Step 2
Beat together whipping cream, sour cream and 1 tbsp (15 mL) icing sugar with a whisk or mixer (stand or hand-held) until thickened. Spread cream mixture on cooled phyllo stacks, arrange raspberries overtop and dust with remaining icing sugar.
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Nutritional Facts
- Nutrition Description:
- 1 square
- Calories:
- 120
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 15 g
- Fibre:
- 3 g
- Cholesterol:
- 20 mg
- Protein:
- 2 g
- Sodium:
- 75 mg