This week's Baking Chez Moi recipe was a pretty little dessert that was composed almost entirely of items from my freezer: phyllo pastry, blueberries and blackberries, butter, and almond cream and raspberry sauce left over from other baking projects.
I don't think you can go wrong with that combination. They were delicious!
This recipe is a variation of Petite Apple Croustades, page 253. Visit TWD to see what everyone else made.