4/03/2009
Easter Baskets with Lemon Curd and Strawberries
Easter Baskets:
4 frozen phyllo dough sheets, thawed
1/4 cup unsalted butter, melted
6 t dry white breadcrumbs
Lemon Curd:
1 cup sugar
3 large eggs
1 egg yolk
1/2 cup unsalted butter, cut into pieces
6 T fresh lemon juice
2 T grated lemon peel
1 pint strawberries, hulled and sliced
fresh mint sprigs (optional)
>how to make<
For baskets:
*Preheat oven to 350 degrees.
*Place 1 phyllo sheet on work surface.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with second phyllo sheet.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with third phyllo sheet.
*Brush with butter.
*Sprinkle remaining breadcrumbs over.
*Top with fourth phyllo sheet.
*Brush with butter.
*Cut out twelve 4" squares from phyllo.
*Brush every other cup of 2 twelve 1/2 cup muffin tins with melted butter.
*Place 1 phyllo square in each buttered cup, pressing pastry down in center and around edges to mold to cup(pastry corners should stick up).
*Bake until just golden brown and crisp, about 10 minutes.
*Remove pastry from tins and cool completely.
(Baskets can be prepared 2 days ahead.)
For curd:
*Whisk first 6 ingredients in heavy medium saucepan over low heat until butter melts.
*Cook until mixture thickens to consistency of lightly whipped cream, whisking constantly, about 5 minutes.
*Pour into bowl.
*Cover and refrigerate until cold, about 4 hours.
(Can be prepared 2 days ahead.)
Assembly:
*Spoon some berries into bottom of each phyllo basket.
*Top each with 2 1/2 T lemon curd.
*Arrange remaining berries in petal fashion atop curd.
*Garnish with mint sprigs.
Easter Baskets:
4 frozen phyllo dough sheets, thawed
1/4 cup unsalted butter, melted
6 t dry white breadcrumbs
Lemon Curd:
1 cup sugar
3 large eggs
1 egg yolk
1/2 cup unsalted butter, cut into pieces
6 T fresh lemon juice
2 T grated lemon peel
1 pint strawberries, hulled and sliced
fresh mint sprigs (optional)
>how to make<
For baskets:
*Preheat oven to 350 degrees.
*Place 1 phyllo sheet on work surface.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with second phyllo sheet.
*Brush with butter.
*Sprinkle 2 t breadcrumbs over.
*Top with third phyllo sheet.
*Brush with butter.
*Sprinkle remaining breadcrumbs over.
*Top with fourth phyllo sheet.
*Brush with butter.
*Cut out twelve 4" squares from phyllo.
*Brush every other cup of 2 twelve 1/2 cup muffin tins with melted butter.
*Place 1 phyllo square in each buttered cup, pressing pastry down in center and around edges to mold to cup(pastry corners should stick up).
*Bake until just golden brown and crisp, about 10 minutes.
*Remove pastry from tins and cool completely.
(Baskets can be prepared 2 days ahead.)
For curd:
*Whisk first 6 ingredients in heavy medium saucepan over low heat until butter melts.
*Cook until mixture thickens to consistency of lightly whipped cream, whisking constantly, about 5 minutes.
*Pour into bowl.
*Cover and refrigerate until cold, about 4 hours.
(Can be prepared 2 days ahead.)
Assembly:
*Spoon some berries into bottom of each phyllo basket.
*Top each with 2 1/2 T lemon curd.
*Arrange remaining berries in petal fashion atop curd.
*Garnish with mint sprigs.
Labels: Easter baskets, lemon curd, Phyllo dough