Description
Strawberry phyllo cups are these gorgeous tartlets that have a simple filling and an easy strawberry coulis or compote, you decide.
Ingredients
Units
Scale
Strawberry Coulis
- 1 recipe strawberry compote
Phyllo Pastry
- 1 roll frozen phyllo pastry (thawed)
- 100 grams melted butter (roughly 7 tablespoons)
Filling
- 200 grams crème fraiche or thick whipped cream
- 1 cup strawberries (cleaned and sliced into quarters or cubed)
- 1 /3 cup raw nuts (toasted and roughly chopped (Pecans, almonds etc))
- 2 tbsps soft brown sugar
- fresh mint
Instructions
- Toast the nuts in a dry pan on medium heat until lightly browned and toasted. Add the sugar, stir for a couple of seconds to melt the sugar and remove from the heat to cool. Once cooled, roughly chop and set aside.
- Preheat the oven to 180C
- Use cooking spray for a 9 hole muffin pan, spray generously and set aside.
- Measure out a sheet of baking paper larger than the phyllo pastry looks. Squash the paper between your hands and then wet it under the tap so it's damp. Squeeze access water out and spread it out onto a clean work surface. Lay out the phyllo pastry onto the damp baking paper. Peel the plastic covering off and remove the one sheet that you will be working with. Cover the remaining phyllo pastry with a damp cloth.
- Spread the one phyllo pastry onto your work area or board. Use a pastry brush to brush the melted butter between the sheets of the phyllo. Lift one sheet, spread butter, set one side, butter another sheet, set it on top of the one you've just done. Keep going until you've finished the one sheet (layer)Use a couple of sheets of phyllo to press into the muffin tin cups. How many you fit into each cup will depend on you. Just repeat the same process with the remaining phyllo and make sure they all fit more or less equally into the muffin tray.
- Brush the cups with any left over melted butter but be gentle with the layers.
- Bake on the middle rack for 8 to 10 minutes till light golden brown. Do watch them since all ovens differ.
- Cool on a rack until properly cooled down and fill with cream, strawberry coulis, sticky sweet nuts and fresh mint.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American, French