Almost as good as pie with a lot less work. Use any kind of fruit, fresh or frozen, for the filling. Serve them with vanilla ice cream for even more of a treat.


6 Sheets of phyllo dough, defrosted

2 cups frozen blueberries

1/4 cup sugar, plus additional sugar for topping

1 tablespoon flour

1 1/2 teaspoons cinnamon

1 teaspoon fresh lemon juice

Butter cooking spray


Set Global Sun Oven out to preheat. Spray a six cup muffin pan with cooking spray or line with silicone liners.

Toss the berries, sugar, flour, cinnamon and lemon juice in a medium bowl; set aside. Place one sheet of phyllo dough on work surface (keep remaining sheets of phyllo covered to prevent drying). Lightly spray the phyllo with cooking spray. Cut into four rectangles. Stack rectangles on top of each other. Repeat with remaining phyllo sheets. Carefully press each stack into the greased cupcake pan. Divide blueberry mixture evenly among phyllo lined cups. Cover with the edges of the phyllo dough. Lightly spray fruit cups with cooking spray and sprinkle each pouch with additional sugar. Bake in Sun Oven until golden brown, about 45 minutes.


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