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Strawberries with Lemon Cream in Phyllo Pastry Cups Recipe

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This recipe for Strawberries with Lemon Cream in Phyllo Pastry Cups is from The Thompson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 sheets phyllo pastry
2 tbsp. butter, melted
250 g light spreadable cream cheese
1/2 cup 1% or 2% plain yogurt
1/4 cup granulated sugar
2 tsp. finely grated lemon rind
4 cups sliced strawberries
1 tbsp. icing sugar
Directions:
Directions:
Place 1 sheet of the phyllo on work surface, keeping remainder covered with damp cloth to prevent phyllo from drying out. Brush with 1 tsp. of the butter. Layer with second and third sheets, brushing each with butter.
Cut layered phyllo in half length-wise cut each half crosswise into 4 even pieces. With scissors, round off corners; gently mould into muffin cups. Repeat with remaining phyllo to make 16 cups. Bake in 400ºF oven for 5 minutes or until golden. (Phyllo cups can be stored in airtight container at room temperature for up to 1 week).
In small bowl, blend together cream cheese, yogurt, sugar and lemon rind. (Filling can be covered and refrigerated for up to 1 day). Divide filling among phyllo cups. Spoon strawberries over filling; sift icing sugar over top.
Number Of Servings:
Number Of Servings:
8 (2 tarts each)

 

 

 

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