Recipe by Epi Curious
Layers of almond-scented phyllo cut into irregular triangles are filled with a mascarpone cheese mixture that is topped with port and balsamic marinated strawberries. This builds 8 individual dessert "towers" and goes together in a snap but is beautiful...and simple, not too rich. The flavors of Italy. :-) Just a beautiful, tasty summer dessert. From "Phyllo: Easy Recipes for Sweet and Savory Treats" by Jill O'Connor.
- 6 sheets phyllo dough
- 6 tablespoons unsalted butter, melted (3/4 stick)
- 6 tablespoons ground almonds
- 6 tablespoons raw sugar, plus more
- raw sugar, for garnish (or granulated) (optional)
- 2 cups mascarpone cheese, at room temperature (1 lb.)
- 1⁄2 cup light brown sugar, packed
- 1⁄2 teaspoon vanilla extract
- 4 cups strawberries, sliced (fresh)
- 1 tablespoon balsamic vinegar
- 2 tablespoons port wine
Directions See How It's Made
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Lay 1 sheet of phyllo dough flat on a clean work surface. Lightly butter the phyllo, working from the edges towards the center. Sprinkle the phyllo with 1 tablespoon of the ground almonds and 1 tablespoon of the sugar. Layer the remaining 5 sheets of phyllo over the first, buttering and sprinkling each one.
- With a sharp knife, cut the phyllo into 24 irregularly shaped triangles. Using a large metal spatula, carefully place the phyllo triangles on the prepared baking sheet. Bake them until they are crisp and golden, 5 to 7 minutes. Transfer the phyllo triangles to wire racks to cool completely.
- In a medium bowl, stir the mascarpone cheese, 1/4 cup of the light brown sugar, and the vanilla extract until smooth. Cover and refrigerate until ready to use.
- No more than 30 minutes before serving, toss the sliced strawberries, the remaining 1/4 cup brown sugar, the balsamic vinegar and the port together in a separate bowl.
- To serve, place 1 phyllo triangle on a dessert plate and top with 2 heaping teaspoons of the cheese mixture. Spoon 1/4 cup of the marinated berries over the mascarpone. Place a second phyllo triangle over the berries but do not attempt to line it up exactly with the first triangle -- it should be asymmetrical. Top the second phyllo triangle with another 2 heaping tablespoons of the cheese mixture and another 1/4 cup strawberries. Top with a third phyllo triangle. Sprinkle some raw or granulated sugar around the pastry on the dessert plate to garnish, if desired, and serve. Repeat the process for the other 7 portions.