@IL847
These rosettes are simple to make. Defrost a package of phyllo dough and unroll it onto a full size pastry board. Cut a 4" wide strip from the end of the full length. Use three sheets from this strip. Place them on top of each other but baste lightly with melted unsalted butter between each sheet. The original recipe calls for cream cheese on top of the sheets but we’re omitting it. In a bowl, place the berries or sliced fruit and mash it with your potato masher, adding 1/4 cup sugar per quart of fruit. Spread a portion of the mashed fruit on the right half of the stacked sheets. Fold the left half over the right and roll it up. Place vertically in a greased muffin pan. Repeat. When the muffin pan is full bake in preheated oven at 375° for 20 minutes.
1 Like