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Description[]

Makes 6 servings with about 1½ cups of sauce.

Ingredients[]

  • 3 tablespoons Sugar
  • 3 tablespoons unseasoned bread crumbs
  • 6 phyllo pastry sheets (about 13 x 17 inches each)
  • Vegetable cooking spray
  • 3 pint baskets California strawberries, stemmed and chilled, divided
  • 3 tablespoons grated semisweet chocolate
  • powdered sugar
  • prepared low fat whipped topping for garnish (optional)
  • mint sprigs for garnish (optional)

Strawberry sauce[]

Directions[]

  1. In small bowl mix sugar and bread crumbs.
  2. Remove 6 phyllo sheets from package (freeze or refrigerate remaining phyllo)
  3. Stack phyllo sheets and cut into halves with sharp knife to make 12 rectangles about 13 x 8½ inches.
  4. For each rosette crisscross 2 of the rectangles; cover the others with plastic wrap then a damp towel.
  5. Coat crossed sheets with cooking spray, then sprinkle with 1 tablespoon of the sugar mixture.
  6. Place 5 medium strawberries in middle of cross; sprinkle with ½-tablespoon chocolate.
  7. Gently pull up and gather phyllo to cover strawberries completely and form a rosette.
  8. Coat baking sheet with vegetable spray and transfer rosette.
  9. Repeat to make 6 rosettes.
  10. Cover gently but completely with plastic wrap and refrigerate for 2 to 12 hours.

Strawberry sauce[]

  1. Slice enough of the whole strawberries to make ½ cup.
  2. Place remaining strawberries in blender container with 3 tablespoons sugar.
  3. Blend until smooth.
  4. Stir in sliced strawberries by hand (sweeten with additional sugar, if needed).
  5. Cover and refrigerate.

Assembly[]

  1. Fifteen minutes before baking preheat oven to 450°F with rack in middle of oven.
  2. Bake rosettes 5 to 7 minutes, watching closely until browned and crisp.
  3. Meanwhile, spoon about ¼-cup sauce on each of 6 plates.
  4. Top with hot rosettes.
  5. Dust with powdered sugar.
  6. Garnish with whipped topping and mint sprigs, if desired.
  7. Serve immediately.
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