Cran-Raspberry Phyllo Pastries

Total Time:
1 hr 55 min
Prep:
30 min
Inactive:
1 hr
Cook:
25 min

Yield:
8 servings of 2 pastries each
Level:
Intermediate

Ingredients
  • 2 oranges, juiced
  • 1 lime, juiced
  • 3 tablespoons brown sugar
  • 1 cup dried cranberries (recommended: Craisins)
  • 1/8 cup raspberry liqueur (recommended: Chambord) or German cherry brandy (recommended: Kirschwasser)
  • 8 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4)
  • 1/4 cup melted butter
  • 1/2 cup mascarpone cheese
Directions
  • In a saucepan, combine orange juice, lime juice, brown sugar, dried cranberries, and raspberry liqueur (or brandy). Reduce liquid until thick and syrupy. Place in refrigerator to let cool and jell up.

  • Preheat oven to 350 degrees F.

  • If phyllo was frozen, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out each dough sheet and brush on butter. Fold in half, brush again, fold in half, cut in half. (Each dough sheet should yield 2 rectangles, roughly 4 by 4 inches, so you will have 16 squares.) Spoon a small amount of mascarpone cheese and a spoonful of the cranberry mix in the center of each square. Bring up corners to form into a small square packet and brush more butter on top. Bake in until golden brown.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Raspberry Pastry Pockets