INGREDIENTS:
Brush 1 sheet of phyllo with melted butter. Top with another sheet and brush with butter. Cut into 4-inch squares. Carefully place each square into a muffin tin. Add 2 more squares to each tin, rotating each slightly to make "petals." Repeat to make 24 cups in all. Bake phyllo cups in a 375 degree oven for 8 to 12 minutes or until golden. Remove from pans and cool.
For lime curd: In a heavy saucepan, combine egg yolks, eggs, sugar, lime juice and lime zest. Cook over low heat, stirring constantly with a whisk until thickened (curd coats the back of a spoon). Do not allow curd to boil. Remove from heat and gradually whisk in butter. Cool in a glass or plastic container. Refrigerate until ready to serve.
Spoon 1 rounded teaspoon of lime curd into each phyllo cup. Top with berries and a mint leaf.
YIELD: 24
- 8 ounces phyllo dough
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 pint blueberries, raspberries or blackberries (or combination)
- 24 mint leaves
- 4 egg yolks
- 6 eggs
- 2 cups sugar
- 1 cup fresh lime juice
- 2 tablespoons grated lime zest
- 1 cup (2 sticks unsalted butter)
Brush 1 sheet of phyllo with melted butter. Top with another sheet and brush with butter. Cut into 4-inch squares. Carefully place each square into a muffin tin. Add 2 more squares to each tin, rotating each slightly to make "petals." Repeat to make 24 cups in all. Bake phyllo cups in a 375 degree oven for 8 to 12 minutes or until golden. Remove from pans and cool.
For lime curd: In a heavy saucepan, combine egg yolks, eggs, sugar, lime juice and lime zest. Cook over low heat, stirring constantly with a whisk until thickened (curd coats the back of a spoon). Do not allow curd to boil. Remove from heat and gradually whisk in butter. Cool in a glass or plastic container. Refrigerate until ready to serve.
Spoon 1 rounded teaspoon of lime curd into each phyllo cup. Top with berries and a mint leaf.
YIELD: 24
