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Strawberry Rosettes

Strawberry RosettesCrisp rosettes of phyllo pastry filled with strawberries and chocolate and served atop a chunky strawberry sauce.

Recipe Ingredients:

3 tablespoons granulated sugar
3 tablespoons unseasoned bread crumbs
6 phyllo pastry sheets (about 13 x 17-inches each)
Vegetable cooking spray
3 pint baskets California strawberries, stemmed and chilled - divided use
3 tablespoons grated semisweet chocolate

Strawberry Sauce (recipe follows)
Powdered sugar
Prepared lowfat whipped topping and mint sprigs for garnish (optional)

Cooking Directions:

  1. In small bowl mix sugar and bread crumbs.
  2. Remove 6 phyllo sheets from package. (Freeze or refrigerate remaining phyllo.) Stack phyllo sheets and cut into halves with sharp knife to make 12 rectangles about 13 x 8 1/2-inches.
  3. For each rosette crisscross 2 of the rectangles; cover the others with plastic wrap then a damp towel. Coat crossed sheets with cooking spray, then sprinkle with 1 tablespoon of the sugar mixture. Place 5 medium strawberries in middle of cross; sprinkle with 1/2 tablespoon chocolate. Gently pull up and gather phyllo to cover strawberries completely and form a rosette. Coat baking sheet with vegetable spray and transfer rosette. Repeat to make 6 rosettes. Cover gently but completely with plastic wrap and refrigerate for 2 to 12 hours.
  4. Prepare, cover and refrigerate Strawberry Sauce.
  5. Fifteen minutes before baking preheat oven to 450°F (230°C) with rack in middle of oven.
  6. Bake rosettes 5 to 7 minutes, watching closely until browned and crisp.
  7. Meanwhile, spoon about 1/4 cup sauce on each of 6 plates. Top with hot rosettes. Dust with powdered sugar. Garnish with whipped topping and mint sprigs, if desired. Serve immediately.

Makes 6 servings.

Strawberry Sauce: Slice enough of the whole strawberries to make 1/2 cup. Place remaining strawberries in blender container with 3 tablespoons sugar. Blend until smooth. Stir in sliced strawberries by hand. (Sweeten with additional sugar, if needed.) Makes about 1 1/2 cups.

Nutritional Information Per Serving (1/6 of recipe; does not include garnish): 189 calories; 3 g protein; 3 g fat; 39 g carbohydrate; 4 g fiber; 0 mg cholesterol; 117 mg sodium.

Recipe provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.