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Raspberry Phyllo Squares
Makes 6


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.

2 sheets phyllo pastry, thawed 2 tsp (10 mL) unsalted butter, melted 1/4 cup (60 mL) 35% whipping cream 1/4 cup (60 mL) fat free sour cream 2 tbsp (30 mL) icing sugar, divided 2 cups (500 mL) fresh raspberries