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Recipe details
Crisp Phyllo Parcels with Blueberry, Yellow Melon, and Mascarpone
Two crisp phyllo parcels filled with mascarpone and fruit softened into a thick blueberry-melon mixture, baked until golden and served warm.
≈ 172 kcal/100 g · ≈ 528 kcal/serving
40 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled, seeded, and finely diced120 g
fresh blueberries70 g
mascarpone60 g
phyllo dough, thawed, two 15 g sheets30 g · two sheets, each 30 cm long × 20 cm wide × 0.5 mm thick
unsalted butter, melted10 g
granulated sugar10 g
ground cinnamon1 g
lemon juice5 ml
Cookware and utensils
baking sheet
parchment paper
small saucepan
mixing bowl
Directions
01
Heat the oven to 400°F (205°C) and line the baking sheet with parchment.
Products
No products at this step
Action
preheat
Time
5 min
Temperature
400°F (205°C) oven
02
Simmer the diced melon, blueberries, lemon juice, sugar, and cinnamon for 6 minutes, until the fruit softens and the juices thicken.
Lay one phyllo sheet on the work surface and brush it with half of the melted butter.
Products
phyllo dough, thawed, two 15 g sheets — 30 g · two sheets, each 30 cm long × 20 cm wide × 0.5 mm thick; unsalted butter, melted — 10 g
Action
brush
Time
2 min
Temperature
room temperature
06
Place half of the filling in the center, fold the phyllo into a sealed parcel, and place it seam-side down on the baking sheet.
Products
phyllo dough, thawed, two 15 g sheets — 30 g · two sheets, each 30 cm long × 20 cm wide × 0.5 mm thick; melon — 120 g; fresh blueberries — 70 g; mascarpone — 60 g; lemon juice — 5 ml; granulated sugar — 10 g; ground cinnamon — 1 g
Action
fold
Time
3 min
Temperature
room temperature
07
Repeat the brushing and folding with the second phyllo sheet and the remaining filling.
Products
phyllo dough, thawed, two 15 g sheets — 30 g · two sheets, each 30 cm long × 20 cm wide × 0.5 mm thick; unsalted butter, melted — 10 g; melon — 120 g; fresh blueberries — 70 g; mascarpone — 60 g; lemon juice — 5 ml; granulated sugar — 10 g; ground cinnamon — 1 g
Action
fold
Time
3 min
Temperature
room temperature
08
Bake the two parcels for 16 minutes, until deeply golden and crisp.
Products
phyllo dough, thawed, two 15 g sheets — 30 g · two sheets, each 30 cm long × 20 cm wide × 0.5 mm thick; unsalted butter, melted — 10 g; melon — 120 g; fresh blueberries — 70 g; mascarpone — 60 g; lemon juice — 5 ml; granulated sugar — 10 g; ground cinnamon — 1 g
Action
bake
Time
16 min
Temperature
400°F (205°C) oven
09
Cool the parcels for 3 minutes before serving.
Products
No products at this step
Action
cool
Time
3 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
