---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Phyllo Blueberry Purse
  Categories: New, Text, Import
       Yield: 4 servings
  
  
         1    box phyllo dough
         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
  
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