Blue Raspberry Phyllo Wedges

Preheat oven to 375 degrees F. Remove 1/2 teaspoon of lemon zest and squeeze 1 teaspoon of juice from lemon. In a small saucepan combine lemon zest, granulated sugar and cornstarch. Stir in the lemon juice, raspberries and blueberries. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more then cool.

Line a large baking sheet with parchment paper or foil. (If using foil, lightly coat with cooking spray.) Lay one phyllo sheet flat on a work surface; coat lightly with cooking spray. Keep remaining phyllo sheets covered with plastic wrap while assembling the wedges. Top with a second phyllo sheet; coat with cooking spray. Repeat with a third phyllo sheet and cooking spray.

Cut the phyllo stack lengthwise into three strips. Place about 1 tablespoon of the fruit mixture 2 inches from the end of one strip. Diagonally fold the end of the pastry over the filling to make a triangle. Continue folding like a flag to completely enclose the filling and use the entire phyllo strip. Place seam side down on the prepared baking sheet. Repeat filling and folding remaining 2 pastry strips. Repeat with the remaining phyllo sheets and filling, using 3 phyllo sheets per stack, to make 12 total wedges. Lightly coat tops of wedges with cooking spray.

Bake about 15 minutes or until golden brown. Remove; cool slightly on a wire rack. Dust with powdered sugar before serving.