It’s a glorious day as my handsome hubs is on his way home to me after a long cold tour in Canada.  I wanted to make a nice lunch for the exhausted crew so I decided that dessert was a must!  The flavors of blueberries and sage that dance together in this yummy dessert will sure to please!  So, put on some Steely Dan and dance up this sweet treat! Enjoy!!

Blueberry Sage Phyllo Flowers

Makes 2 phyllo flowers; Serves 4

4 tbsp unsalted butter

4-6 fresh sage leaves

1 lb mascarpone cheese

½ cup granulated sugar

1 tsp vanilla

1 6 oz. container of fresh blueberries

10 phyllo sheets

Melt butter in a small sauce pan over medium-high heat.  When it begins to bubble, add sage leaves.  Fry them until they are firm and slightly brown on the edges.  Let drain on paper towel and set aside.  Reserve the sage butter to brush over the phyllo dough.

Mix mascarpone cheese with sugar and vanilla.  Set aside.

Starting with one sheet of phyllo, lay it on top of a baking stone or baking sheet sprayed with non-stick spray.  Gently brush sage butter over the first sheet.  Place another sheet over the first one and repeat with the butter until you have 5 sheets stacked.  Spoon and gently spread the mascarpone mixture into the middle of the sheets.  You want to be careful not to tear the sheets.

Place half of the container of blueberries over the mascarpone mixture.  Using your hands, gather up the extra phyllo around the filling.  Bunch it up around the edges.  Brush with sage butter.  Repeat with the phyllo, mixture and blueberries to make a second flower.  Bake the flowers at 350 degrees for 25 minutes or until the phyllo has browned on the edges.   Remove from the oven and cover with a sheet of foil very loosely (being careful not to crush the phyllo).  Bake for an additional 20 minutes until the center mixture is bubbly.  Remove from the oven and let cool to harden up the filling before serving.  Top with fried sage leaves.