Last night I used up the other half the phyllo package I thawed, but this time it was for dessert. I used Becky's tip from the last phyllo post about using a spray bottle to cover the sheets of phyllo with melted butter and/or oil. I don't have a trigger spray bottle, but I do have one of those pump-it-up oil misters, so I gave that a shot. It worked pretty well, but I had to do a lot of pumping. The coverage was certainly more even using this method.
This dessert is entitled "Clean out the Fridge and Freezer." I thawed frozen strawberries and raspberries, and pureed the raspberries with sugar and Chambord, then strained them through a fine mesh strainer to produce the sauce. The cream is a combination of whipped cream and cream cheese with sugar and vanilla added. It's extremely simple but we devoured it - it was very, very tasty.
I should have sprinkled some sugar between the phyllo layers, but forgot. Nevertheless, this was an outstanding and easy dessert. It amazes me that restaurants can't do something like this for dessert that is quick, easy and delicous. The phyllo stacks, sauce and whipped cream could be made ahead and kept for several days, and a quick zap of frozen berries to take the chill off is all that's needed beyond the plating. But no, most restaurants have to buy some dreck from Sysco and cover it with endless squiggles of fake chocolate sauce instead. Sigh.