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 Posted to MC-Recipe Digest V1 #270 Date: Tue, 29 Oct 1996 22:59:57 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1201g)|
|Recipe Makes: 1|
|Calories from Fat: 303 (13%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 1722.7mg||59 %|
|Potassium 752.1mg||20 %|
|Total Carbohydrate 497.4g||146 %|
|Dietary Fiber 21.1g||84 %|
|Sugars, other 476.3g|
|Protein 28.6g||41 %|
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Calories per serving: 2354
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