Best 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.

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.