Blueberries and Lemon Cream in Phyllo Shells

Source: North American Blueberry Council

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Blueberries and Lemon Cream in Phyllo Shells

•	24 each phyllo pastry leaves

•	5-1/3 tbsp. SYSCO Imperial unsalted butter, melted

•	3/4 cup SYSCO Classic confectioners sugar, sifted

•	1-1/2 qt. SYSCO Classic reduced fat sour cream

•	3 tbsp. lemon zest

•	1/4 cup SYSCO Classic lemon juice

•	3 qt. SYSCO Classic IQF blueberries

•	24 each lemon twists, garnish

•	24 each mint leaves, garnish

Preparation

1.

Cut a 16-inch x 12-inch phyllo sheet into 6 rectangles approximately 6-x 5 inches. Arrange rectangles, overlapping at alternate angles, and press into a buttered 4 x 3/4" tart tin, forming a shell. Brush top pastry with melted butter. Repeat with remaining phyllo. Bake at 375°F for 10 minutes or until golden.

2.	Stir confectioners sugar into sour cream. Add zest and juice; stir smooth. Cover; chill.

3.	For each serving; Spoon 1 ounce lemon-sour cream mixture into bottom of pastry shell. Fill with 2-1/2 ounces blueberries and top with 1 ounce lemon cream; garnish.