Strawberry and Lemon Curd Phyllo Baskets

Recipe by evelynathens
READY IN: 40mins




  • For baskets: Preheat oven to 350°F.
  • Place 1 phyllo sheet on work surface.
  • Brush with butter.
  • Sprinkle 2 tsp bread crumbs over.
  • Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
  • Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
  • End with fourth phyllo sheet and just butter this one.
  • Cut out 12, 4-inch squares.
  • Brush every other cup of 2, ½ cup muffin tins with melted butter.
  • Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively – bend them slightly, but not all the way, back).
  • Bake until just golden-brown and crisp, about 10-12 minutes.
  • Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
  • For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
  • Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
  • Pour into bowl.
  • Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
  • Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
  • Arrange remaining berries in petal pattern on top of curd.
  • Garnish with mint.