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Fourth of July: Strawberry Firecrackers

Source of Recipe


The Everett Daily Herald






List of Ingredients



• -- For the Sauce --
  
• 1 cup frozen sweetened strawberries, thawed
  
• 2 tsp orange liqueur (or 1 Tbsp orange juice plus 1/2 tsp grated orange zest)
  
• .
  
• -- For Strawberry Firecrackers --
  
• 3 sheets phyllo dough
  
• 1/4 cup unseasoned dry bread crumbs
  
• 1/4 cup sugar
  
• 1/4 cup (1/2 stick) butter, melted
  
• 2 pints whole stemmed strawberries
  
• .
  
• Sweetened whipped cream, for garnish
  
• Fresh blueberries, for garnish
  






Instructions



1. To make sauce: In blender or food processor, puree thawed strawberries. Stir in orange liqueur or orange juice and zest. Refrigerate, covered, up to 2 days.
   
   
2. To make strawberry firecrackers: Heat oven to 500 degrees (F). Cut phyllo sheets in half to make six 8x12-inch sheets. Cover with damp towel. In small bowl, mix bread crumbs and sugar. Lay 1 sheet of phyllo on work surface, keeping remaining pieces covered, and brush with butter. Sprinkle with 1 tablespoon of the bread crumb mixture. Place a row of 4 or 5 strawberries about 2 inches above long edge of sheet, centering the row to leave ends of sheet uncovered. From long edge, carefully roll up; tuck ends of sheet under. Place seam-side down on ungreased baking sheet, brush with butter and sprinkle with 1 teaspoon of the bread crumb mixture. Repeat with remaining ingredients to make 6 rolls. Bake phyllo rolls in center of oven for 5 minutes or until crisp and browned.
   
   
3. To serve: Spoon 2 tablespoons of sauce onto each of 6 plates; place 1 roll on each plate (see note) and garnish with a dollop of whipped cream and a few blueberries. Serve immediately.
   
   Makes 6 servings.
   
   






Final Comments


NOTES

Rolls can be cut in half on an angle with a serrated knife. Cut carefully with a light sawing motion; phyllo may crumble.

For advance preparation: Strawberry firecrackers can be prepared up to 1 day in advance. Place unbaked firecrackers on baking sheet, wrap tightly with plastic wrap and refrigerate up to 24 hours. Remove plastic wrap and bake in preheated 500-degree oven for 5 minutes.