Saturday, April 19, 2014

Strawberry Rhubarb Phyllo Pastry Cups.

I am not sure where this recipe comes from. My wife sent it to me to add to my collection. I do know one thing it is delicious.


4  sheets frozen phyllo dough, thawed
1/4 cup (50 mL) unsalted butter, melted
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) granulated sugar
2 tbsp. (30 mL) store-bought custard powder
finely grated peel of half an orange (used ½ of very large orange)

250 ml container half-and-half cream
1/2 tsp (2 mL) vanilla
1 cup (250 mL) frozen raspberries or 1/2 300-g pkg frozen unsweetened raspberries

300 g pkg frozen rhubarb or 2 1/2 cups (625 mL) sliced frozen or fresh rhubarb
1/2 cup (125 mL) granulated sugar
2 tbsp. (30 mL) cornstarch

Fill crisp phyllo cups with orange-scented custard, then crimson berry-rhubarb sauce – the ultimate sophisticated finale for a spring dinner.

Preheat oven to 350F (180C). Lightly coat or spray a 12-cup muffin tin with oil. Place 1 phyllo sheet on a large cutting board. Lightly brush with butter, and then sprinkle with 1 1/2 tsp (7 mL) sugar. Cover with another phyllo sheet. Line up all edges. Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled over top. Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over. Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork. Bake in centre of preheated oven until crispy and golden, 7 minutes. Remove to a cooling rack.

Note:  alternate slices of phyllo to make a complete cup circle – the recipe leaves gaps on sides otherwise.

In a small saucepan, stir 2 tbsp (30 mL) sugar with custard powder until evenly mixed. Stir in orange peel. Gradually stir in about 1/4 cup (50 mL) cream until no lumps remain. Then gradually stir in remaining cream and vanilla. Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes. Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.

For sauce, place frozen berries in a large saucepan. Add rhubarb. Mix 1/2 cup (125 mL) sugar with cornstarch and stir in. Place over medium heat. You don’t have to add any water ¿ fruit waters out as it cooks. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon. Stir often until a thick sauce forms, 10 to 15 minutes. Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick. Spoon about 2 tsp (10 mL) custard into each phyllo cup. Top with rhubarb mixture.

Make Ahead

Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.

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