Raspberry Phyllo Squares
Prep time: 5min
Total time: 20min
Makes 6 tarts
2 sheets
Phyllo Pastry, thawed
tsp
Churned Unsalted Butter Sticks, melted
10 mL
cup
35% whipping cream
60 mL
cup
fat free sour cream
60 mL
tbsp
icing sugar, divided
30 mL
cups
fresh raspberries
500 mL
1 tart
calories
120
fat
6 g
saturated fat
3 g
carbs
15 g
protein
2 g
cholestrol
20 mg
fibre
3 g
sodium
75 mg
Directions
-
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.
-
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.
