Ingredientes para Strawberry And Lemon Curd Phyllo Baskets
- Phyllo Pastry
- 1/4 cup (1/2 stick) unsalted butter
- White Breadcrumbs
- 1/2 cup granulated sugar
- 2 large eggs
- Egg Yolk
- Fresh Lemon Juice
- Lemon Rind
- Strawberry
- Mint Sprig
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Cómo preparar Strawberry And Lemon Curd Phyllo Baskets
- **Preheat oven to 350°F (175°C).**
- **Prepare the Phyllo Baskets:** Lightly brush 12 4-inch square phyllo sheets individually with melted butter. Stack 4 sheets, slightly offsetting each layer. Sprinkle 2 tsp bread crumbs evenly between each layer of phyllo.
- **Cut and Bake:** Cut each stack into 12, 4-inch squares. Gently press each square into a buttered cup of a 2-cup muffin tin, molding the phyllo to the cup's shape. Bake for 10-12 minutes, or until golden brown and crisp.
- **Cool:** Remove from oven and let cool completely in the muffin tin.
- **Make the Lemon Curd:** In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 large eggs, 1/4 cup (1/2 stick) unsalted butter, 1/4 cup fresh lemon juice, and the zest of 1 lemon. Cook over low heat, whisking constantly, until the butter is melted and the mixture thickens to the consistency of light whipped cream (about 5-7 minutes).
- **Chill the Curd:** Pour the lemon curd into a bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- **Assemble the Baskets:** Gently spoon about 1/4 cup fresh strawberries into the bottom of each cooled phyllo basket. Sprinkle lightly with granulated sugar.
- **Top with Curd:** Top the strawberries with 2 tablespoons of chilled lemon curd.
- **Garnish:** Arrange the remaining strawberries in a petal pattern on top of the curd. Garnish with a fresh mint sprig.
- **Serve:** Serve immediately and enjoy your beautiful and delicious creation!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
73g
Fat
45g
Carbs
12g
