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Summer Berries In Spiced Phyllo




Source of Recipe


Karlette 2011


Recipe Introduction


The first sheets of phyllo always tear. Accept it and be grateful phyllo's cheap. Brush those scraps with butter, sprinkle them with sugar, and bake them alongside your berry tarts. Use the scraps, crumbled, as a garnish. Or, if you can't resist, enjoy them as a cook's snack!



List of Ingredients




Summer Berries In Spiced Phyllo


1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground star anise
3 cups wild or cultivated mixed berries, such as currants, raspberries, blackberries, and strawberries
1/4 cup honey
Finely grated zest of 1 lime
4 sheets phyllo dough
1/4 cup unsalted butter, melted
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup shelled almonds, coarsely ground in a food processor
1 cup Crème fraiche


Recipe




Mix together cinnamon, cloves, and star anise.

Place berries in a separate bowl, sprinkle with 1 teaspoon spice mixture, and fold gently to coat.

Fold in honey and lime zest.

Set aside.

Preheat oven to 350°F.

On a countertop, unroll the phyllo sheets.

Cover with a damp tea towel to prevent drying out.

Using a pastry brush and working quickly, brush the first phyllo sheet with melted butter and sprinkle evenly with half of the remaining spice mixture and 2 tablespoons sugar. place the second sheet squarely on top of the first, brush with butter, and sprinkle the almonds evenly over the surface.

Place the third sheet on the second, brush with butter, and sprinkle with the remaining spice mixture and 2 tablespoons sugar.

Cover with the fourth sheet.

Prick the phyllo all over with a fork.

With a circular cookie cutter or inverted mold, cut 6 disks from the phyllo stack and mold each disk to fit the cups of a nonstick muffin tin or 6 individual nonstick molds.

Bake at 350°F for 10 minutes, or until the shells are crisp and golden brown on sides and bottom.

Remove from oven and allow to cool completely in molds.

Use a whisk to whip creme fraiche with 2 tablespoons confectioners' sugar.

Creme fraiche should look airy and a little like homemade whipped cream.

To assemble, remove phyllo cups from molds and fill each with 3/4 cup berries.

Top with a dollop of whipped creme fraiche.

Serve at room temperature.