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Crisp Phyllo Petals with Berries
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6 sheets frozen phyllo dough, thawed

1/4 cup Land O Lakes® Butter, melted

2 tablespoons powdered sugar


1 cup Land O Lakes® Heavy Whipping Cream

1/4 cup powdered sugar

2 tablespoons orange juice

1/2 teaspoon vanilla

4 (1-quart) cups fresh strawberries , hulled, sliced 1/4-inch

1 cup fresh raspberries

1 cup fresh blueberries

Powdered sugar

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Lay 1 sheet of phyllo dough over 9-inch pie pan, gently gathering to form ruffled and uneven rim. Fit into pan, allowing ends to hang over. (Keep remaining phyllo sheets covered while assembling crust.)

  3. STEP 3

    Brush phyllo dough with about 2 teaspoons melted butter; sprinkle with about 1 teaspoon powdered sugar. Fit second sheet of phyllo in pan at right angles to first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar. Repeat layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar. Bake 5-10 minutes or until golden brown. Let stand 5 minutes; remove from pan. Place on serving plate. Sprinkle powdered sugar over crust.

  4. STEP 4

    Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form, just before serving. Continue beating, gradually adding 1/4 cup powdered sugar, until stiff peaks form. Gently stir in orange juice and vanilla. Gently stir in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries. Spoon whipped cream mixture into center of crust. Arrange remaining berries over top; sprinkle with powdered sugar.

Tip #1

Bake crust ahead of time. Let stand at room temperature until serving time. Continue preparing filling as directed above.

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