Strawberry and Lemon Curd Phyllo Baskets

From: Anme

On Feb 27, 2007

I just make the lemon curd and placed then inbetween layers of toasted wonton wrappers. The lemon curd was great, this is my new lemon curd recipe to go to! Thanks for posting!

From: kiwidutch

On Jun 17, 2006

This went down a treat at work as we "christened" the newly opened conference room and kitchenette in our refurbished wing. I am on an elimination diet for allergies and not allowed flour etc so let 15 of my colleagues do my reviewing for me. If you can imagine them all stuffing their faces, the meeting beginning rather late and them saying ,"yum this is good " in French, Dutch, English, Italian and German around the table with their mouths full.. ...well you get the picture The one single negative comment made was that the lemon curd was maybe a little too runny, one person thought it could have been thicker - like a set custard tart<- (their idea). Personally I don't know if it's even possible to get lemon curd THAT set... but there you have it, 15 colleagues liked this very much indeed. I followed the instructions to the letter: filo pastry here comes in a package where the sheets are folded in three, once thawed it was very hard to hold a sheet together at the folded edges so I used the fold lines and cut each sheet in 3 along the long edge, then in half along the short edge. This meant that 4 sheets gave 6 filo shells, and there were 10 sheets in a package so I got 14 tartlets in all, probably a little smaller in size than your recipe states, but it worked for me. Please see my rating system, a wonderful internationally reviewed 5 stars! Thanks

From: Kookaburra

On Jun 10, 2005

Evelyn, this is one of the best desserts I have ever made or eaten! And believe me, I've made and eaten more than my share! I confess, I DID use another recipe to make the Lemon Curd, but it's the 'idea' which is most important here. The Filo baskets were actually far less trouble than I feared. 4 filo sheets made 4 squares, which was all I needed for my dinner party. I served the baskets on large, white dinner plates. Before serving, I drizzled the plates (sparingly but decoratively) with cream and strawberry coulis, then placed the baskets in the centre and sprinkled generously with sifted icing sugar (confectioner's sugar). Because the baskets wouldn't take a lot of strawberries, I arranged a few more strawberries on the side of the plates. My guests actually gasped when I brought the plates to the table, and they were still talking about the dessert the next day. Not just a success - a culinary triumph! (And easy too! Thank you! This will become a standard dinner party dish in our home.

From: GaylaJ

On May 14, 2007

This was an outstanding dessert, Evelyn--lovely to look at and delicious to eat! I liked that most of the work could be done ahead, especially since this was my first time making lemon curd and only my second time working with filo. (All went quite well, except for that filo sheet casualty we won't talk about ) It actually ended up being a pretty simple dessert, especially for one so flavorful and beautiful. Thanks for sharing the recipe with us!