Local Heart, Global Soul

July 27, 2011

It’s Divine, but Phyllo-sophically it’s also Definiately a rare Treat…

Filed under: FOOD — kiwidutch @ 1:00 am
Tags: , , , , , ,

I first made this recipe whilst on an elimination diet in 2006 for allergy reasons, so used my work colleagues as test tasters,  but have made it more times since and have my eye on it again: since Himself bought phyllo pastry home instead of Puff pastry a while back, the kids are itching to help make something in the kitchen and I want to make some space in the freezer.  If you are looking for an easy to make “Wow” dessert to make for guests too, then this one will certainly do the trick.

I have made this both with the lemon curd in this recipe and  once when in a hurry, with shop-bought lemon curd, and am happy to report that in my case at least, both variations  turned out almost too delicious for our own good.

Strawberry and Lemon Curd Phyllo Baskets

(photograph © Kiwidutch)

Recipe by “evelyn/athens” at Food.com (formerly Recipezaar)

4 phyllo pastry, thawed, covered with damp kitchen towel
1/3 cup butter, melted
6 teaspoons dry white breadcrumbs
Lemon Curd

1 cup sugar
3 large eggs
1 egg yolk
1/2 cup butter, cut into pieces
6 tablespoons fresh lemon juice
2 tablespoons lemon rind, grated
1 pint strawberry, hulled and sliced
fresh mint sprig

1. For baskets: Preheat oven to 350°F.
2. Place 1 phyllo sheet on work surface.
3. Brush with butter.
4.Sprinkle 2 tsp bread crumbs over.
5 .Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.

6 .Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
7 .End with fourth phyllo sheet and just butter this one.
8. Cut out 12, 4-inch squares.
9. Brush every other cup of 2, ½ cup muffin tins with melted butter.
10. 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).
11. Bake until just golden-brown and crisp, about 10-12 minutes.
12. Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
13. For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
14. Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
15. Pour into bowl.
16. 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).
17. Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
18.  Arrange remaining berries in petal pattern on top of curd.

If you make the recipe too and would like to leave a review for Evelyn then the link is here: http://www.food.com/recipe/strawberry-and-lemon-curd-phyllo-baskets-88853

I know you won’t want to look too eagerly at the amounts of butter and sugar etc in this dessert, it’s not in the “healthy” category but it  is  a Once-a-Year Treat to treasure.


  1. Simple yet elegant recipe! I feel I wanna bite my screen that photo looks amazing

    Comment by rsmacaalay — July 27, 2011 @ 6:24 am | Reply

  2. Fresh and pure, thank you!

    Comment by Marion Driessen — July 27, 2011 @ 9:35 am | Reply

  3. Yummy!

    Comment by Tilly Bud — July 27, 2011 @ 9:46 am | Reply

  4. Love it! 🙂

    Comment by milkayphoto — August 2, 2011 @ 6:54 pm | Reply

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