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Lemon Curd & Creme Fraiche Phyllo Cups

Phyllo Cups Ingredients:
5 sheets frozen phyllo (filo) dough, thawed
1/4 cup butter, melted
1/4 cup sugar

Filling Ingredients:
1/2 cup heavy whipping cream
1/2 cup sour cream
1 (11.25-ounce) jar lemon curd

Garnish Ingredients:
Candied violets or lemon twists, if desired

Heat oven to 350°F. Lay 1 sheet phyllo on counter; brush with melted butter. Sprinkle with 1 tablespoon sugar. Repeat, stacking next 3 sheets of phyllo on first sheet. Lay final sheet of phyllo on top; brush with melted butter. Starting at top of long side, cut phyllo into 4 equal strips. Starting at shorter side, cut phyllo into 3 equal strips to make a total of 12 square pieces.

Press 1 layered square phyllo in each muffin cup. Bake for 9 to 11 minutes or until lightly browned. Cool 1 to 2 minutes. Using tip of knife, carefully remove phyllo cups. Cool on wire rack.

Beat whipping cream and sour cream in small bowl at medium-high speed until thickened. Spoon lemon curd into whipping cream mixture; pull knife through mixtures for marbled effect.

To serve, spoon mixture into phyllo cups. Garnish with candied violets or lemon twists, if desired.

Yield: 12 servings
From: Land O' Lakes website

Carol
Grouse Ridge B&B
In the historic Gold Canyon Highlands, Rock Creek, BC

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