Cran-Raspberry Phyllo Pastries
- Level: Intermediate
- Yield: 8 servings of 2 pastries each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 244
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 146
- Total: 1 hr 55 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 25 min
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.