Strawberry and Lemon Curd Phyllo Baskets Recipe
Cook Time: 15 minutes
Prep Time: 25 minutes
Total Time: 40 minutes
Description: These stunning Strawberry and Lemon Curd Phyllo Baskets are almost too pretty to eat, yet they’re irresistibly delicious! The delicate phyllo pastry creates a whimsical presentation, while the pairing of fresh strawberries and zesty lemon curd makes each bite a delightful experience. Perfect for brunch or as a refreshing dessert, these baskets are sure to impress.
Recipe Category: Dessert
Keywords: Dessert, Strawberry, Lemon, Berries, Citrus, Fruit, Brunch, < 60 Mins
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 312 |
| Total Fat | 16.4 g |
| Saturated Fat | 9.1 g |
| Cholesterol | 94.2 mg |
| Sodium | 294.9 mg |
| Total Carbohydrates | 37.5 g |
| Dietary Fiber | 1.4 g |
| Sugars | 18.5 g |
| Protein | 4.5 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | Phyllo pastry |
| 1/3 cup | Butter (melted) |
| 6 tbsp | Sugar |
| 6 | Eggs |
| 1 | Stick of butter |
| 1/2 cup | Fresh lemon juice |
| 1 | Lemon rind (zested) |
| 6 | Strawberries (sliced) |
| 1 | Mint sprig (for garnish) |
Instructions
- Prepare the Phyllo Baskets: Preheat your oven to 350°F (175°C). On a clean work surface, lay out one sheet of phyllo pastry. Using a pastry brush, generously coat the sheet with melted butter. Sprinkle 2 teaspoons of bread crumbs evenly over the buttered sheet.
- Layer the Phyllo: Place a second sheet of phyllo on top, brush it with more butter, and sprinkle another 2 teaspoons of crumbs. Repeat this layering process with a third sheet, followed by a final sheet, which should only be brushed with butter—no crumbs this time.
- Cut and Shape: Using a sharp knife, cut out 12 squares, each measuring approximately 4 inches. Prepare a muffin tin by brushing every other cup of a 12-cup muffin tin with melted butter. Place each phyllo square into the buttered cups, gently pressing down in the center and along the edges to create a basket shape, ensuring the corners stick up attractively.
- Bake the Baskets: Bake in the preheated oven for about 10 to 12 minutes, or until the baskets are golden brown and crisp. Once baked, remove them from the oven and allow them to cool completely. These can be made up to two days in advance and stored in an airtight container.
- Make the Lemon Curd: In a medium saucepan over low heat, whisk together 6 tablespoons of sugar, 6 eggs, 1 stick of butter, 1/2 cup of lemon juice, and the lemon rind. Continue to whisk until the butter has melted and the mixture begins to thicken, achieving a consistency similar to light whipped cream, which should take about 5 minutes.
- Chill the Curd: Once thickened, pour the lemon curd into a bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the curd and refrigerate until cold, about 4 hours. This can also be prepared up to two days in advance.
- Assemble the Baskets: Just before serving, spoon some sliced strawberries into the bottom of each cooled phyllo basket. Sprinkle them lightly with sugar to enhance their natural sweetness. Top each basket with 2 ½ tablespoons of the chilled lemon curd, spreading it gently.
- Garnish and Serve: Finally, artfully arrange the remaining strawberries in a petal pattern on top of the lemon curd and garnish each basket with a sprig of fresh mint for an extra touch of elegance.
Enjoy these delightful Strawberry and Lemon Curd Phyllo Baskets at your next gathering, where their beauty and flavor are sure to make them the ultimate centerpiece!
