Faced with an abundant grape crop, I created this easy, impressive-looking dessert. I like to add a drizzle of honey and a sprinkle of coarse sugar to finish it off. —Kallee Krong-McCreery, Escondido, California,
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons orange marmalade
- 1 teaspoon sugar
- 8 sheets phyllo dough (14×9-inch size)
- 4 tablespoons butter, melted
- 1 cup seedless grapes
- 1 tablespoon honey
- 2 teaspoons coarse sugar
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 350°. In a large bowl, beat cream cheese, marmalade and sugar until smooth; set aside.
Place 1 sheet of phyllo on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread cream cheese mixture over phyllo to within 2 in. of edges. Arrange grapes over cream cheese.
Fold edges of phyllo over filling, leaving center uncovered. Brush folded phyllo with any remaining butter; drizzle with honey and sprinkle with coarse sugar. Bake until phyllo is golden brown, 35-40 minutes. Transfer to a wire rack to cool completely. Refrigerate leftovers.
1 piece: 177 calories, 13g fat (8g saturated fat), 35mg cholesterol, 148mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 2g protein.