Strawberry And Lemon Curd Phyllo Baskets Recipes

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STRAWBERRY AND LEMON CURD PHYLLO BASKETS



Strawberry and Lemon Curd Phyllo Baskets image

These are too pretty to eat! Fortunately, they're also delicious! The phyllo baskets make for a whimsical presentation. The strawberries and lemon curd are natural partners.

Provided by evelynathens

Categories     Pie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

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

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.

PHYLLO CHIPS WITH LEMON CURD DIP



Phyllo Chips with Lemon Curd Dip image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 8 servings

Number Of Ingredients 9

2 large eggs
1/2 cup sugar
1/3 cup freshly squeezed lemon juice
1/2 lemon, zested
2 tablespoons cold unsalted butter, cut into pieces
1/2 cup heavy cream, whipped
3 sheets thawed phyllo dough
4 tablespoons (1 stick) unsalted butter, melted
6 tablespoons sugar

Steps:

  • Lemon curd: Bring 2 inches of water to a simmer in a large saucepan.
  • In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy. Whisk in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan, with the bowl's base above the simmering water (pour out some of the water if necessary). Cook, whisking occasionally, until the mixture is thickened and custardy, about 15 minutes. Remove the bowl from the heat and stir in the butter. Let cool, cover, and refrigerate until cold. Fold in the whipped cream.
  • Phyllo triangles: Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
  • Place 1 sheet of phyllo on the pan and brush with melted butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with melted butter, and sprinkle with sugar.
  • With a small sharp knife, cut the stacked phyllo into rows, then cut the rows into triangles, making about 36 triangles. Cover with parchment paper. To keep the phyllo from buckling during baking, place a pan on top of the parchment paper that is slightly smaller to weight it down. Bake until the phyllo is golden brown, about 10 to 12 minutes. Let cool between the pans.
  • To assemble the dessert, place a spoonful of the lightened lemon curd on 8 plates or place it in a bowl in the center of a serving platter. Stick 3 to 4 phyllo triangles in the curd decoratively or just place them in a ring around the bowl of lemon curd.

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS



Lemon Cream and Raspberry Phyllo Napoleons image

Categories     Milk/Cream     Citrus     Dessert     Bake     Kid-Friendly     Raspberry     Lemon     Summer     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 6

Number Of Ingredients 10

Phyllo Squares
6 fresh phyllo pastry sheets or frozen, thawed
6 teaspoons (generous) sugar
2 tablespoons unsalted butter, melted
1/2 cup chilled whipping cream
1 1/2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup purchased lemon curd
2 1/2-pint baskets fresh raspberries or 2 cups frozen unsweetened, thawed, drained
Powdered sugar

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).

LEMON CUSTARD PHYLLO CUPS



Lemon Custard Phyllo Cups image

Categories     Dessert     Bake     Kid-Friendly     Lemon     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 17

Custard
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1 cup cold water
1/4 cup fresh lemon juice
1 large egg
1/2 teaspoon grated lemon peel
1 teaspoon unsalted butter
1 drop yellow food coloring
Phyllo Cups
Nonstick vegetable oil spray
4 sheets fresh phyllo or frozen, thawed
1 tablespoon unsalted butter, melted
1 teaspoon sugar
1/2 teaspoon powdered sugar
Mint sprigs

Steps:

  • For Custard:
  • Whisk sugar, cornstarch and salt in heavy medium saucepan to blend. Gradually whisk in 1 cup cold water and lemon juice. Whisk until sugar and cornstarch dissolve. Whisk in egg and lemon peel. Add butter. Whisk over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat. Stir in food coloring. Transfer custard to bowl. Press plastic onto surface of custard and cool to room temperature.
  • For Phyllo Cups:
  • Preheat oven to 375°F. Lightly spray eight 1/3-cup muffin cups with vegetable oil spray. Stack 4 phyllo sheets into six 4-inch squares, forming total of 24 squares. Press 1 phyllo square into each cup (cover remaining phyllo with plastic wrap and damp towel). Using pastry brush, dab phyllo in a few places with melted butter. Press another phyllo square atop first phyllo square, with corners at different angles. Sprinkle phyllo cups with sugar.
  • Bake until phyllo is golden brown, about 6 minutes. Transfer pan to rack and cool cups from muffin tin. (Custard and phyllo cups can be prepared 1 day ahead. Refrigerate custard. Store phyllo cups in airtight containers.)
  • Spoon some of custard into each of 4 cups (save remaining custard and cups for another use). Sift powdered sugar over edges of phyllo. Garnish with mint sprigs. Arrange on plates.

LEMON CURD TARTS



Lemon Curd Tarts image

These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.

Provided by Paula

Categories     Desserts     Pies     Tarts

Time 10m

Yield 15

Number Of Ingredients 4

¼ cup lemon curd
1 (1.9 ounce) container frozen miniature phyllo shells, thawed
½ cup frozen whipped topping, thawed
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g

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