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- Side One - Cut Out Below -
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Strawberries in Phyllo Dough Cups (Makes 6 servings)
Modified from a recipe in the May 2003 issue of Prevention.

I love working with phyllo dough. The trick is to keep the bulk of it covered with a damp kitchen towel so that it does not dry out while you are working with one sheet at a time.

3 cups of fresh strawberries, cut into quarters or halves
1 Tbsp. sugar
2 teaspoons lemon juice
3/4 teaspoon ground cinnamon (divided)
1/4 cup sugar
4 sheets phyllo dough (I found a brand at Whole Foods Market called Jerusalem Foods that uses whole wheat flour)
1/4 cup plain unflavored soymilk
Chocolate Pizzelle Italian-style Cookies by Reko (also found at Whole Foods Market)
Fresh mint sprigs

- Side Two- Cut Out Below -
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Day Before Serving: Preheat the oven to 350 degrees F. Spray 6 muffin tins with non-stick spray. Muffin tins or individual non-stick molds should be about 2-3/4 inches in diameter. Combine ~3/8 teaspoon cinnamon with 1/4 cup suagr. On a clean flat surface, lay out 1 sheet of the phyllo dough. Using a pastry brush, brush the sheet with the milk very sparingly (don't make the dough soggy), sprinkle with ~1/3 of the cinnamon-sugar mixture. Layer another sheet over the first and repeat with milk and cinnamon mixture. Layer the third sheet over and repeat again with milk and cinnamon mixture. Layer the 4th sheet over on top. Cut the dough in half lengthwise and then cut crosswise to make 6 stacks of phyllo dough. Using a 6-inch plate as a guide, trim the edges from each stack of phyllo dough, arrange within a muffin cup. Bake for 10 minutes until shells are crisp and golden brown. Cool slightly before carefully using a knife if necessary between the shell and the tin to loosen the phyllo dough and remove from the muffin tin. Cool completely on a cooling rack, then store out of the way until needed tomorrow. These are fragile, so put them some place where they won't be bumped, as they may crack or crumble.
Day of Serving: Clean and cut up the strawberries. Then carefully combine the strawberries with the lemon juice, 1 Tbsp. sugar and about half of the cinnamon (~3/8 teaspoon). To Serve: Use a glass dessert plate if available, otherwise any small plate will do nicely. Put one chocolate Italian cookie on the plate. Put the phyllo dough cup on the cookie. Place strawberries in the cup. Place 5-6 strawberry halves cut side down around each cookie. Place a mint sprig in the phyllo dough cup along with the strawberries.