Ingredients
1 1 box phyllo dough
Directions
4 c fresh blueberries -- (or
: frozen)
6 TB white sugar
2 TB cornstarch
1 ts grated lemon zest
2 ts lemon juice
1 ts almond extract
: Melted butter to brush
: phyllo dough with
Thaw phyllo according to package directions. Rinse and drain berries.
In a large mixing bowl, stir together sugar, cornstarch, and zest.
Stir in berries gently. Mix until well combined. Sprinkle with lemon
juice and extract and stir well. To assemble: line one 9 inch pie
plate with a sheet of phyllo. Add blueberry mixture. Brush
overhanging phyllo with butter and fold over berries to form a pkg.
Line a second pie plate with second sheet of phyllo. Invert berry
pkg. From 1st pie plate into second plate. Brush overhang with butter
again and fold over package. Continue in this manner until 6 sheets
of phyllo dough are used. Preheat oven to 350. Spray cookie sheet
with nonstick cooking spray. Make a large rectangle on cookie sheet
using 4 phyllo sheets. Overlap sheets so each overlaps in the middle
and each sheet makes up one of the four corners of the rectangle.
Brush all over with butter. Flip berry pkg. Onto center of rectangle
and gather up dough by the corners and twist a ruffled topknot in the
center. Bake 30 minutes and serve with powdered sugar.
Recipe By :THE DESSERT SHOW SHOW# DS3063
Date: Tue, 29 Oct 1996 22:59:57
~0500
Servings: 4 servings
Phyllo Blueberry Purse Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is possible to track the history of written recipes way back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, these, ancient cook books were just very simple pictorial recipes for preparing meals.
Later on, in The time of the romans around 25BC a man called Apicius compiled some documents describing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, entrees and desserts, something that is very familiar to us today. This early Roman chef informs us how the early Romans used a good variety of spices, including a few that will be familiar to modern chefs such as thyme, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the East, such as parsley and basil. The introduction of these new culinary ideas led to a surge in cookery books, some of which are now in private collections. By the time we get to the 1900s, recipe books were in great demand, as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Phyllo Blueberry Purse recipe.
