Another Sunday morning and studying for exams is on the agenda for the boys today along with football playoffs this afternoon. I open the refrigerator to plan what’s for breakfast and I spy a package of phyllo pastry sheets. I wonder….. They were leftover from my spanakopita appetizers I made from our party, but I wanted to make a sweet pastry for breakfast using a simple filling. I had both apricot and raspberry fruit spreads. Raspberry is a favorite of the majority, so that settles that decision! Just the thought of raspberries puts me back in the mood for summer….
Many years ago (about 45), my grandfather had rows of raspberry bushes growing in his garden behind his home. I was fortunate enough to live two houses down from their home. Early on summer mornings, before the sweltering humidity settled in for the day, I would jump on my bike and pedal down our little hill to gain momentum to speed down the path which ran between our two homes. I walked into the back porch and picked up the quart baskets to begin my tedious job of picking only the ripest of raspberries for my grandmother’s amazing raspberry jam. Taste-testing along the way was part of the reward. I was paid a quarter a quart. Mom Mom would open her little change purse upon the completion of my morning task and pay me. (I thought I was so rich! ) My true payment came in every bite of my peanut butter and jelly sandwiches when school was back in session.
So, back to the reality of 2015. This came together quickly and with minimal effort. Phyllo requires you to prep all of your filling ingredients prior to starting to use the pastry as the sheets dry out if not kept moist. Keep a damp paper towel on top of them while you are applying melted butter to each layer. It makes them easier to separate. Slicing it into sections prior to baking helps to seal the filling and it comes out of the oven ready to serve as soon as you drizzle the icing on top. Upon devouring these morsels, we found it easier to pick it up and eat it rather than use a fork as pictured. Either that or we were just impatient to use the proper utensil to taste this flaky sensation! Enjoy!
- 1 roll of phyllo pastry sheets (9" x14")
- 6 T. of melted butter
- ¾-1 c. raspberry fruit spread
- ¾ c. powdered sugar
- 2 t. vanilla extract
- 1 T. or more of water for desired consistency
- Thaw pastry sheets as directed on package.
- Melt butter.
- Measure out ½ cup of raspberry fruit spread and microwave about 30 seconds or until smooth enough to spread.
- Unroll pastry sheets and cover with damp paper towel to keep from drying out.
- On rimmed baking sheet, place a sheet of parchment paper sprayed lightly with cooking spray.
- Layer 6 sheets, brushing each with melted butter.
- Spread the raspberry(or other) fruit spread onto 6th layer about ½" to ¾"inches from the edge.
- Gently layer 6 more layers brushing each with melted butter.
- With a pastry wheel ( or pizza cutter), cut into 8 sections or sections of your desired shape and size for serving purposes.
- Bake at 400 degrees for about 15 minutes or until golden.
- Prepare icing and place in a Ziploc bag. Trim off tiny tip from one corner and drizzle desired amount onto warm pastry.