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Leavenworth, Washington

Heritage Recipe

Berry Fool in Phyllo Tulips

The Northwest offers wonderful berry picking in the summer months. This dessert is an ideal way to showcase the season's treasures.

Ingredients
2 cups heavy whipping cream
1 Tablespoon sugar
1/4 cup Grand Marnier liqueur or other orange liqueur
1-1/2 cup fresh berries (raspberries, strawberries or blueberries)
Additional berries for garnish
Phyllo Tulips:
1/4 cup sugar
1/2 teaspoon cinnamon
8 thawed phyllo sheets
6 Tablespoons melted butter

In a large bowl, whip the cream with mixer until it starts to thicken. Add the sugar and continue beating it until thick. Add the liqueur and beat until the cream is fluffy and will form peaks. Gently fold in the berries. Do not over mix. You may get white and pink streaks, which is fine. Cover with plastic wrap and refrigerate until ready to serve. Serve in glass goblets, bowls or cinnamon sugared Phyllo Tulips.

Phyllo Tulips: Spray small custard cups or ramekins with non-stick pan spray. These will be used to form your "tulip cup." Set aside. Stack the 8 phyllo leaves and trim to a 12-inch square. Cut stack into 4 equal squares. Stack all the phyllo leaves and cover with plastic wrap and a damp cloth.

Place 1 leaf on work surface and brush with butter, then sprinkle with cinnamon and sugar. Place into prepared custard cups and repeat with 3 more leaves, alternating the points of squares to resemble a tulip. Place custard cups on a baking sheet and bake at 350 degrees until golden, about 10 minutes. Transfer to a wire rack and cool 5 minutes. Gently remove the tulips and store in air-tight container in a single layer at room temperature until ready to use. Before filling, dust prepared tulip with powdered sugar. Fill with fool and top with fresh berries or sweetened berry puree.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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