Mini Phyllo Easter Baskets
Mini Phyllo Edible Easter Baskets
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 2days 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.