This recipe looks spectacular and it is easy to make. Using phyllo dough and store-bought or homemade lemon curd, it takes very little time to put together. I find it best to stack the desserts about an hour before dinner to allow softening but no sogginess.
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3 sheets phyllo pastry
1/4 cup butter, melted
2 egg whites, beaten until holding soft peaks
3 tbsp granulated sugar
2 cups sliced strawberries
1/4 cup whipping cream
3/4 cup lemon curd
1 tbsp icing sugar
Preheat oven to 350 F.
Cover phyllo pastry with a tea towel. Stir melted butter into whipped egg whites. They may deflate. Place a sheet of phyllo on counter. Brush with egg white mixture and sift over 1 tbsp. sugar. Place a second sheet on top. Repeat brushing and sugaring. Finish with a third sheet. Cut into 12 rectangles, about 2 by 4 inches. Place on a buttered baking sheet. Bake for five to six minutes or until golden and crisp. Cool.
Stir remaining sugar with strawberries and reserve.
Beat the cream until it holds soft peaks. Beat in the lemon curd. Stack rectangles by spreading a layer of lemon curd on the first one and add strawberries. Repeat with second layer. Place the third sheet of phyllo on top. Dust with icing sugar before serving and garnish with mint leaves and a few whole strawberries.