* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Neapolitan Phyllo With Orange Curd And Berries
 Categories: Desserts
      Yield: 4 servings
 
      3    Sheets frozen phyllo dough
           Thawed
      3 tb Unsalted butter melted
    2/3 c  Granulated sugar
    1/2 ts Unflavoured gelatin
      2 ts Finely shredded orange peel
    1/4 c  Orange juice
    1/2 c  Unsalted butter
      4    Egg yolks
           Raspberry Puree
    3/4 c  Fresh raspberries
    3/4 c  Fresh blueberries
 
  Brush 1 sheet of phyllo with some of the 3 tablespoons melted butter.
  Lay another sheet atop.  Brush with butter.  Repeat with remaining
  sheet of phyllo and butter.  Cut phyllo stack into 12 3 to 3 1/2 inch
  rounds. Place on baking sheet and bake in 350 oven for 5 minutes or
  until golden. Cool on wire rack. For orange curd in small saucepan
  stir together granulated sugar and gelatin.  Add orange peel and
  juice.  Heat over medium heat until sugar and gelatin dissolve.  Add
  the 1/2 cup of butter and heat until butter melts.  Gradually stir
  mixture into egg yolks and return to saucepan. Cook and stir over
  medium heat 5 minutes or until just bubbly. Pour into bowl cover with
  plastic wrap, and chill and chill until set 2 to 4 hours. To serve
  spoon some Raspberry puree onto 4 desserts plates. Place 1 phyllo
  stack on sauce on each plate.  Spoon dollop of orange curd in centre
  of each round spreading to within 1/2 inch or edges. Arrange
  blueberries around curd. Repeat layers using raspberries. Top each
  phyllo round. Sprinkle with sifted powdered sugard, if desired. Makes
  4 servings Rasberry Purree:  Heat on 10 oz package frozen rasperries
  and 2 tb sugard in medium saucepan until berries thaw and sugar
  dissolves. Press through sieve and discarding seeds.  Cover and
  chill. You can refrigerate up to 2 weeks
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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