Berry fool in phyllo tulips recipe

Berry Fool in Phyllo Tulips recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful recipe for Berry Fool in Phyllo Tulips is a perfect dessert to impress your guests. The combination of fresh berries and creamy fool, enclosed in delicate phyllo pastry tulips, creates a visually stunning and delicious treat. The crispy texture of the tulip shells perfectly complements the smooth and tangy berry fool filling. This recipe is simple to make but looks incredibly elegant, making it a great choice for special occasions or dinner parties.

Keywords: Berry Fool, Phyllo Tulips, Dessert, Fresh Berries, Creamy

Berry fool in phyllo tulips recipe details

Berry fool in phyllo tulips recipe, recipe Rating: 4.6
Number of votes:113

Ingredients

2 cups heavy whipping cream

1 Tablespoon sugar

1/4 cup Grand Marnier liqueur or other orange liqueur

1-1/2 cup fresh berries (raspberries, strawberries or blueberries)

Additional berries for garnish

Phyllo Tulips:

1/4 cup sugar

1/2 teaspoon cinnamon

8 thawed phyllo sheets

6 Tablespoons melted butter

Instructions:

The Northwest offers wonderful berry picking in the summer months. This dessert is an ideal way to showcase the season’s treasures.

In a large bowl, whip the cream with mixer until it starts to thicken. Add the sugar and continue beating it until thick. Add the liqueur and beat until the cream is fluffy and will form peaks. Gently fold in the berries. Do not over mix. You may get white and pink streaks, which is fine. Cover with plastic wrap and refrigerate until ready to serve. Serve in glass goblets, bowls or cinnamon sugared Phyllo Tulips.

Phyllo Tulips:Spray small custard cups or ramekins with non-stick pan spray. These will be used to form your “tulip cup.” Set aside. Stack the 8 phyllo leaves and trim to a 12-inch square. Cut stack into 4 equal squares. Stack all the phyllo leaves and cover with plastic wrap and a damp cloth.

Place 1 leaf on work surface and brush with butter, then sprinkle with cinnamon and sugar. Place into prepared custard cups and repeat with 3 more leaves, alternating the points of squares to resemble a tulip. Place custard cups on a baking sheet and bake at 350 degrees until golden, about 10 minutes. Transfer to a wire rack and cool 5 minutes. Gently remove the tulips and store in air-tight container in a single layer at room temperature until ready to use. Before filling, dust prepared tulip with powdered sugar. Fill with fool and top with fresh berries or sweetened berry puree.