Prep 25 mins
Cook 20 mins
This was posted on another site by chefcarolyn. Her comments: "These blossoms are a beautiful addition to any buffet or as the perfect ending to a perfect meal." I love this idea.
- 3 (10 ounce) packages frozen raspberries in light syrup, thawed
- 1⁄4 cup butter, melted
- 8 sheets phyllo dough (cover with plastic wrap and then a damp kitchen towel to prevent dough from drying out)
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup cottage cheese
- 1 large egg
- 1⁄2 cup sugar, plus
- 3 tablespoons sugar, divided
- 4 teaspoons lemon juice, divided
- 1⁄2 teaspoon vanilla
- fresh raspberry (to garnish)
- Drain thawed raspberries in fine-0meshed sieve over 1-cup glass measure. Reserve Syrup.
- Preheat oven to 350°F Grease 12 (2 ½ inch) muffin cups.
- Brush melted butter onto 1 phyllo sheet. Cover with second phyllo sheet; brush with butter. Repeat with remaining sheets of phyllo.
- Cut stack of phyllo in thirds lengthwise and then in fourths crosswise, to make a total of 12 squares.
- Gently fit each stacked square into prepared muffin cup.
- Place cream cheese, cottage cheese, egg, 3 tablespoons sugar, 1 tsp lemon juice and vanilla in food processor or blender. Process until smooth. Divide mixture evenly among muffin cups.
- Bake 10 to 15 minutes or until lightly browned.
- Carefully remove from muffin cups to wire racks to cool.
- Bring reserved raspberry syrup to a boil in small saucepan over medium-high heat.
- Cook until reduced to ¾ cup, stirring occasionally.
- Place thawed raspberries in food processor or blender. Process until smooth.
- Press through fine-meshed sieve with back of spoon to remove seeds.
- Combine raspberry puree, reduced syrup, remaining ½ cup sugar and 3 tsp lemon juice in small bowl. Mix well.
- To serve, spoon raspberry sauce onto 12 dessert plates. Place cheesecake blossom on each plate. Garnish, if desired, with whole raspberries and mint leaves.