BERRY DANISH/ Summer Dessert

Looking for a fabulous summer dessert? Or a patriotic red, white and blue way to celebrate Memorial Day or Independence Day? No need to sacrifice calories or spend hours in the kitchen. You can whip up this dessert quickly and it makes a fabulous impression. Your guests will delight in this healthy and refreshing dessert guilt-free. Ok, there may be a little guilt with the whipped cream. This recipe is borrowed from my cousin, a former chef and restaurateur. Besides being a stupendous cook, Will serves the best desserts!

Phyllo Puff Pastry Sheets
Raspberries, washed
Blueberries, washed
Whipped Cream
Confectioner's Sugar

Cut puff pastry into 3" x 3" squares. Bake according to box directions. Let cool.
To assemble, place one square of puff pastry onto plate. Fill with raspberries and blueberries.
Add another square of puff pastry atop berries. Adorn plate with more raspberries and blueberries.
Sprinkle with Confectioner's Sugar. Top with whipped cream. 


Hint: To make blueberries and raspberries last, toss out any rotten ones and rinse the berries in a colander. Then, store them in the refrigerator in the colander for adequate air-flow. If you don’t have space in your refrigerator for a colander, trim off the lid of the original container, place a layer of paper towel in the bottom to soak up any excess water and add the berries. The berries usually keep about two weeks. 




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  1. What a great summertime dessert! Thanks for the recipe. Jennifer

    1. Jennifer, thank you and I hope you enjoy this recipe!

  2. This looks sooo good! I like the idea of sprinkling the puff pastry with sugar before baking. Otherwise, the pastry has little taste. Thanks for the tip! Stacey


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