STRAWBERRY ROMANOF IN CRISPY PHYLLO BASKET

STRAWBERRY ROMANOF IN CRISPY PHYLLO BASKET image

Number Of Ingredients 10

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1 1/2 Tbs. plus 1/2 C. melted butter (divided use)
12 sheets phyllo dough
2 Tbs. sugar mixed with 1 Tbs. cinnamon
For Strawberry Cream:
2 1/2 C. whipped cream
1/2 C, powdered sugar
3 Tbs. Grand Marnier
1 C. sour cream
Strawberries for garnish
strawberries for garnish

Steps:

Preheat oven to 400. Butter a 4 C. muffin pan using about 1 1/2 Tbs. of the melted buter; set aside. Lay one sheet of phyllo on a clean work surface. Keep the remaining sheeets covered with a damp towel to prevent them from drying out. Lightly brush the phyllo with butter and sprinkle with a small amount of sugar-cinnamon mixture.Fold in half lengthwise, brush again with butter and sprinkle with more cinnamon-sugar. Fold in thirds and mold into a basket in the prepared muffin cups. Repeat with the remaining phyllo, butter and cinamon-sugar. Bake until the baskets are golden brown, about 5 min. Remove from oven and cool. Strawberry Cream: Fold together whipped cream, powdered sugar, Grand Marnier and sour cream. Gently fold in strawberries. To serve: Place a phyllo basket on a plate and fill with Strawberry Cream. Garnish top with a fanned strawberry and sprinkle additional strawberries around the plate.