4 frozen phyllo dough sheets
1/4 cup unsalted butter, melted
Preheat oven to 350F degrees. Thaw
phyllo dough. Place 1 phyllo sheet on work surface.
Brush with butter. Sprinkle 2 teaspoons breadcrumbs
over. Top with second phyllo sheet. Brush with
butter. Sprinkle 2 teaspoons bread crumbs. Top with
third phyllo sheet. Brush with butter. Sprinkle
remaining breadcrumbs over. Top with fourth phyllo
sheet. Brush with butter. Cut out twelve 4-inch
squares from phyllo. Brush every other cup of two
twelve 1/2-cup muffin tins with melted butter. Place
1 phyllo square in each buttered cup, pressing
pastry down in center and around edges to mold to
cup (pastry corners should stick up).
Bake until just golden brown and
crisp, about 10 minutes. Remove pastry from tins and
cool completely. (Pastry baskets can be prepared 2
days ahead. Store in single layer in airtight
container.) For Curd: Whisk sugar, eggs, egg yolk,
chopped unsalted butter, lemon juice, and lemon peel
in heavy medium saucepan over low heat until butter
melts. Cook until mixture thickens to consistency of
lightly whipped cream, whisking constantly, about 5
minutes. Pour into bowl. Cover and refrigerate until
cold, about 4 hours. (Can be prepared 2 days ahead.)
Hull and slice the strawberries. Spoon some berries
into bottom of each phyllo basket.
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