Total Time
19mins
Prep 1 min
Cook 18 mins

If you like sweet with salty and zesty, try thistasty tart bubbling with sweetness from the berries, tartness from the lemon juice, and saltiness from the blue cheese. Delicious!

Ingredients Nutrition

Directions

  1. Unwrap phyllo sheets.
  2. Place on floured surface. Set aside.
  3. Wash berries, place in bowl and add 2 oz. Splenda.
  4. Add juice of 2 lemons.
  5. Let stand 15 minutes.
  6. Blend marcarpone and blue cheese on medium setting 1-2 minutes.
  7. Fold in chopped green onions, parsley and gently fold in berries--add all or about half.
  8. Cut sheets into 4" squares or use dumpling maker. (I have one that folds the dough for you).
  9. Add just enough cheese mixture in the middle leaving about 1/2 " edges. Fold over into trianles and wet edges with water.
  10. Place on cookie sheets--use either cooking spray or parchment paper to line the sheets.
  11. Brush with egg white.
  12. Bake at 400 degrees for 14-18 minutes or until golden brown.
  13. Sprinkle with Splenda, if you like sweeter.
  14. Garnish with remaining berries, if desired.

Reviews

(2)
Most Helpful

I made some changes in order to be able to sample the recipe. I had some left over won ton wrappers from another meal so placed them in a mini muffin pans. I then spooned the filling into the little cups and baked. I also used homemade mascarpone, sugar, and the smaller listed amount of blueberries. I feel I would prefer these to be entirely savory & would leave out the sugar next time. Thank you for the recipe!

Susie D August 25, 2008

These were good! I was intrigued by the mixture of flavors - and the addition of green onion and parsley. Definitely yummy. The flavors were very pungent -fairly well balanced, but I personally wanted a little bit more sugar. Some of the juices/melting cheese also melted out when I made them, so I recommend using a little bit less filling. Good luck in the contest!

Stephanie Z. August 24, 2008

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