Cran-Raspberry Phyllo Pastries

1. 1

   In a saucepan, combine orange juice, lime juice, brown sugar, dried cranberries, and raspberry liqueur (or brandy).

2. 2

   Reduce liquid until thick and syrupy.

3. 3

   Place in refrigerator to let cool and jell up.

4. 4

   Preheat oven to 350 degrees F.

5. 5

   If phyllo was frozen, make sure it is completely defrosted before handling it.

6. 6

   Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out.

7. 7

   Working with 1 sheet at a time, lay out each dough sheet and brush on butter.

8. 8

   Fold in half, brush again, fold in half, cut in half.

9. 9

   (Each dough sheet should yield 2 rectangles, roughly 4 by 4 inches, so you will have 16 squares.)

10. 10

    Spoon a small amount of mascarpone cheese and a spoonful of the cranberry mix in the center of each square.

11. 11

    Bring up corners to form into a small square packet and brush more butter on top.

12. 12

    Bake in until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.