Wednesday, January 11, 2012

the one with the little phyllo cups

I'm still carbin' it up over here; I'm covering lost Christmas cookie ground now that I'm home and surrounded by innocent ingredients.

I had this phyllo dough in the freezer; after some searching around for various things I had in mind, I decided to wing in and put together a summery appetizer.

So easy, and so good.

I used one roll of phyllo dough (let it thaw first) - I cut it into squares to fit my mini muffin pan.  I greased my muffin pan and placed three layers of dough into each cup.  I brushed the tops with a bit of butter before placing them in a preheated oven at 350 degrees for about 9 minutes - they should be just golden brown around the edges.

One rough of dough easily made 48 mini cups.

Then I made lemon curd which I have been known to make before and eat by the spoonful.  I added a packed of unflavored gelatin to make it slightly more jello-like, so it would hold it's form.

Then I put a spoonful in each cup, topped with a quartered strawberry and proceeded to eat about seventeen of them.  At least they're mini versions.

The lemon curd can be kept for future consumption in the fridge - ice cream, cookies, cheesecake, by the spoonful.  The possibilities are endless.

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