Using these fresh ingredients and 30 short minutes anyone can create a desert that leaves guests enjoying fresh flavors.
- 2 1/4 cups sour cream
- 1/3 cup powdered sugar
- 2 tablespoons grated lemon peel
- 2 tablespoons lemon juice
- 2 pints strawberries
- 1/4 cup sugar
- 20 sheets Athens Phyllo Dough, thawed
- 1/4 cup butter, melted
- 16 mint leaves for garnish
- 16 lemon wedges for garnish
To make lemon cream, combine the sour cream, powdered sugar, lemon peel and juice. Stir, cover and refrigerate. Wash and hull strawberries, cut into quarters and toss with sugar. Chill. Prepare 16 shells, 4″ diameter, according to directions for (hyperlink) using layered Phyllo squares. Preheat oven 350°F and bake in un-greased pan for 8 to 10 minutes or until golden brown. Cool. Spoon 2 tablespoons of lemon cream into each shell, arrange strawberries on top and finish with more lemon cream. Garnish with mint leaves and lemon wedges.
For an attractive variation, cut squares instead of circles.
When you push into the pan, leave points sticking up.
Finely chopped or ground nuts between buttered and sugared Phyllo layers add wonderful flavor.
Oven proof bowls can be used to bake Phyllo for various sized tart shells. For example, if you need a 5″ diameter shell, cut circle 7.5″ diameter and press into 5″ bowl. Bake as instructed above.