- serves 4
2 phyllo pastry, cut in half
3 Tbsp clarified butter, melted
1 Tbsp maple sugar (brown or white also fine)
3 Tbsp finely chopped hazelnuts
1 cup heavy cream
Maple syrup, to sweeten
1 tsp vanilla
1 lb(s) blackberries
1. Prepare the phyllo layers: Heat the oven to 375°F/190°C. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some nuts. Make three more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes.
2. Whip the cream with enough sugar to sweeten, and the vanilla. Assemble the dessert just before serving: Lay a phyllo layer on each of four plates. Top each with 1/4 of the cream mixture. Arrange berries stranding upright on top. Top each dessert with another round of phyllo. Serve.