Phyllo Flowers with Sorbet and Blueberries

Name: Phyllo Flowers with Sorbet and Blueberries
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 sheets phyllo dough; 2 tablespoons butter; ⅓ cup sugar; 12 ounces frozen blueberries; 2 teaspoons cornstarch; 1 pinch nutmeg; 1 pint fresh blueberries; 1 pint raspberry sorbet

Delicate phyllo pastry cups filled with raspberry sorbet and topped with a sweet blueberry sauce. These elegant dessert flowers combine crispy phyllo dough with cool sorbet and fresh berries for a beautiful and refreshing treat.

8 servings

35 min

Published October 4, 2025

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Ingredients

•8 sheets phyllo dough
•2 tablespoons butter
•⅓ cup sugar
•12 ounces frozen blueberries
•2 teaspoons cornstarch
•1 pinch nutmeg
•1 pint fresh blueberries
•1 pint raspberry sorbet

Cooking Instructions

1.
Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.
35 min