Fallen Souffle

I have almost a full box of phyllo in the fridge and I thought I would try and make a dent in it by using it to make a pie for a luncheon. Phyllo is paper thin sheets of pastry used in things like baklava other pastries. Because I have yet to conquer the pie crust I built my crust with layers of phyllo and melted butter, as Ina would say…how bad can that be!

This pie turned out really well. I like the creaminess of the bottom layer, the sweet and tart mix of the berries, and the crispy crust. It was easy to put together and I could pop it in the fridge overnight to chill.

Sorry for the lack of picture, it went too fast to grab a shot. I still have some phyllo left, maybe I will make an Apfelstrudel for the beach

I modified the recipe from Allrecipes.com

Berries and Cream Phyllo Pie

12 sheets phyllo dough
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
16 ounces of cooked berries*

1. Preheat oven to 350 degrees F

2. In a medium mixing bowl combine cream cheese, sugar, egg, and vanilla extract. Beat until light and fluffy. Set aside.

3. Remove thawed phyllo from package and unroll. Keep stack covered with a damp towel at all times to prevent drying out and tearing. Separate one sheet of phyllo from stack, brush lightly with melted butter or margarine, and place sheet in a 9-inch pie pan. Let edges of dough hang over sides of pan. Continue this process with 5 more sheets of phyllo dough. Spread cream cheese mixture evenly into pan.

4. Spread fruit filling over cream cheese layer. Fold overhanging phyllo dough over fruit layer. Brush another sheet of phyllo with melted butter or margarine and lay over top of pie. Continue this process with remaining 5 sheets of phyllo.

5. Tuck edges of top phyllo sheets inside pie between pan and filling, sealing well. Cut small slits in top layers of dough to allow steam to escape. Sprinkle with granulated sugar.

6. Bake in preheated oven for 45 to 55 minutes, ensuring that phyllo doesn’t get too brown, just golden. Cool completely before serving. Refrigerate leftovers, if any …

*I used a random mix of berries for this, I had some defrosted strawberries, blueberries, blackberry and raspberries that I thawed. i then added some cherries that I had cooked down a few weeks ago, I also threw in a handful of cranberries for fun. I added all the fruit to a medium saucepan and added about 1/3 c of sugar which was perfect, not too sweet.

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