Field Berry Parcels by Anna Olson
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 329.5
- Total Fat: 10.4 g
- Cholesterol: 20.7 mg
- Sodium: 187.5 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 4.8 g
- Protein: 3.6 g
View full nutritional breakdown of Field Berry Parcels by Anna Olson calories by ingredient
Introduction
For the FoodNetwork.ca cooking club. Every month a new recipe is chosen for people to make, either by the book or with their own spin. This is my take on July's recipe! For the FoodNetwork.ca cooking club. Every month a new recipe is chosen for people to make, either by the book or with their own spin. This is my take on July's recipe!Number of Servings: 6
Ingredients
-
1 1/2 cups fresh raspberries
2 cups sliced, fresh strawberries
1 cup fresh blueberries
1/3 cup sugar
1/3 cup honey
2 tsp lemon juice
1 tbsp vanilla extract
1 tbsp cornstarch
1/4 cup unsalted butter
1 tsp lemon zest
2 slices fresh ginger
12 sheets thawed phyllo
Directions
Lightly crush all the berries, and pour into a sieve placed over a bowl.
Let berry juices drain for 1-2 hours. Set berries aside, reserving juices.
Whisk sugar, honey, lemon juice, vanilla and cornstarch into reserved juice.
Heat, stirring, until thick and shiny. Set aside to cool for 20 minutes, then stir into berries.
Preheat oven to 375 °F, and lightly grease a cookie sheet.
Melt butter with lemon zest and ginger slices, keep warm.
Stack two sheets of phyllo pastry, then brush top layer with the infused butter.
Layer two more sheets overtop, brushing the top layer once more with the butter.
Cut phyllo sheets in half widthwise.
Place about ½ cup of the berry mixture into the center of each half.
Gather up edges of phyllo and twist together to keep sealed. Place on prepared sheet.
Repeat with remaining phyllo and fruit.
Chill for 15 - 30 minutes (or freeze completely on sheet and transfer to a box for later).
Bake parcels for 15 minutes.
Let cool 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Let berry juices drain for 1-2 hours. Set berries aside, reserving juices.
Whisk sugar, honey, lemon juice, vanilla and cornstarch into reserved juice.
Heat, stirring, until thick and shiny. Set aside to cool for 20 minutes, then stir into berries.
Preheat oven to 375 °F, and lightly grease a cookie sheet.
Melt butter with lemon zest and ginger slices, keep warm.
Stack two sheets of phyllo pastry, then brush top layer with the infused butter.
Layer two more sheets overtop, brushing the top layer once more with the butter.
Cut phyllo sheets in half widthwise.
Place about ½ cup of the berry mixture into the center of each half.
Gather up edges of phyllo and twist together to keep sealed. Place on prepared sheet.
Repeat with remaining phyllo and fruit.
Chill for 15 - 30 minutes (or freeze completely on sheet and transfer to a box for later).
Bake parcels for 15 minutes.
Let cool 5 minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.