Strawberry And Lemon Curd Phyllo Baskets Recipes

STRAWBERRY AND LEMON CURD PHYLLO BASKETS

Steps:

• For baskets: Preheat oven to 350°F.
• Place 1 phyllo sheet on work surface.
• Brush with butter.
• Sprinkle 2 tsp bread crumbs over.
• Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
• End with fourth phyllo sheet and just butter this one.
• Cut out 12, 4-inch squares.
• Brush every other cup of 2, ½ cup muffin tins with melted butter.
• Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively - bend them slightly, but not all the way, back).
• Bake until just golden-brown and crisp, about 10-12 minutes.
• Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
• For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
• Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
• Pour into bowl.
• Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
• Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
• Arrange remaining berries in petal pattern on top of curd.
• Garnish with mint.

LEMON-CURD PHYLLO TARTLETS

Steps:

• Preheat oven to 350°F. Place phyllo shells on a baking sheet and brush with egg white. Sprinkle with sugar and bake until golden, 8 to 10 minutes. Let cool on sheet on a wire rack.
• Spoon or pipe lemon curd into shells. Serve, decorated with blueberries and fresh mint leaves.

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS

Steps:

• For Phyllo Squares:
• Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
• For Lemon Cream:
• Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
• Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).