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1
Preheat the oven to 350 degrees F.
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2
In a small saucepan over low heat, melt the butter with the orange peel and sugar.
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3
Place a sheet of phyllo dough on a parchment-covered baking sheet.
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4
Brush the phyllo with melted butter.
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5
Cover with another sheet of phyllo dough and brush it with butter.
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6
Repeat until all sheets are layered.
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7
Be sure to keep the phyllo sheets covered with a damp kitchen towel as you use them so they dont dry out.
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8
Bake for 15 minutes.
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9
Let cool.
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10
Combine the orange-flavored liqueur, 1/2 cup confectioners sugar, 1 tablespoon orange zest, and 3 cups blueberries in a large saucepan and place the pan over medium-low heat.
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11
Simmer for 15 minutes.
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12
Transfer the mixture to a blender or food processor and puree until smooth.
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13
Strain.
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14
In a stand mixer, or using a hand held mixer, make the filling by blending together the cream cheese, sour cream, remaining orange zest, remaining confectioners' sugar, and ground coriander.
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15
When the filling is well-blended, gently stir in the blueberries.
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16
Cut the phyllo dough into 8 (4-inch) squares.
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17
Place a square of phyllo on each plate, and top with a dollop of filling; add another phyllo square, another dollop of filling, then top with blueberry sauce.
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18
Repeat the process to make 4 servings.
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19
Serve immediately.
