By SARA MOULTON
For the Associated Press
Toward the end of every summer, my family and I abandon New York City for my parents' Massachusetts farmhouse, where the fields out back are lined with blueberry bushes. Some seasons, I've had to dream up recipes to use up the bounty such as this one, which is more about the berries than the crust.
And that has an added benefit. Not only does a berry-centric dessert use up a berry abundance, it also produces a healthier dessert. In most pies and baked treats, the bulk of the fat and calories come from the crust or cake involved.
Here, there are just three layers of baked phyllo dough cut into squares. Phyllo is a paper-thin flour dough that is extremely low in fat. It's typically found in the freezer section near the pie crusts.
As for the berries, I love them raw and cooked, which is why this recipe includes the title fruit in both of those states. I wanted to highlight a raw blueberry's greatest charms, its deep juiciness and the way it explodes in your mouth. To finish it off, I added lemon and cinnamon.
A few recipe notes for you:
• You will use only three sheets of phyllo, so roll up the rest, wrap tightly in plastic, then in foil, and put it back in the freezer.
• Use a pizza wheel to cut the dough, as it won't pull at and tear the delicate phyllo the way a knife can.
• Keep a close eye on the phyllo squares as they bake; they brown up very quickly.
• This dessert is scrumptious, but it's a little messy to eat. Serve it with a knife, fork and spoon.