Help!! Phyllo Fruit Tart

sweetheart03622

Okay, this recipe from skinnytaste.com sounds AMAZING!!! I just don't understand what she means about the phyllo dough. It calls for 8 sheets of it, but there's 8 servings in the recipe. Are you supposed to stack them? I've never even heard of phyllo dough, so I apologize if this is an obvious one! The recipe is below... thanks!

Phyllo Fruit Tart
Servings: 8 • Serving Size: 1/8th
Calories: 183 • Fat: 6 g • Protein: 4.5 g • Carb: 26 g • Fiber: 3 g

1 tbsp butter, melted
1 tbsp canola oil
8 sheets phyllo dough (14 x 9)
1 pkg. (8 oz) FF cream cheese
3 tbsp powdered sugar
1 cup Cool Whip Free
1 can (11 oz) mandarin oranges, drained
4 kiwifruit, peeled and sliced
1-1/2 cups sliced strawberries
1 oz white baking chocolate, melted
In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a baking sheet. Brush with butter mixture. Repeat with remaining sheets. Bake at 400 for 5-7 minutes or until browned. Cool completely.

Beat cream cheese until smooth. Add powdered sugar. Beat well. Fold in Cool Whip. Spread over cooled phyllo. Top with fruit. Melt chocolate in microwave and drizzle over fruit

manymuses

Phyllo dough- http://www.theperfectpantry.com/2007/07/phyllo-dough.html

It's simply paper thin sheets of dough that you stack to make a pastry crust. VERY easy to use. Just follow the directions.

dmhaag

Phyllo is usually in the frozen section with the pie crusts. Its very very thin (almost see through) and you do stack it up. I am not sure if you eat greek food, but that is what baklava and other greek pastries are made of.

sexygenius

have you ever had baklava?

anyway how you use phyllo dough is you put a sheet down, then brush with butter, then put another sheet on top of that one and brush the tope of that one with butter, then you stack another one and brush with butter,ect...

be carefull with pyllo dough, its is thinner than paper and rips easily, also it dries out crazy fast...

sweetheart03622

Thanks ladies! This definitely makes more sense now and I'll definitely be making this as soon as the prices of fruit go down (cmooooon summer!)