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Strawberry Phyllo Dessert Recipe Video
|Frozen raspberries||1 Cup (16 tbs) (Unthawed)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Raspberry liqueur/Orange juice||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Strawberries||2 Pint, rinsed, dried and stemmed|
|Phyllo dough sheets||3|
|Sugar||1⁄4 Cup (4 tbs)|
|Unseasoned dry bread crumbs||1⁄4 Cup (4 tbs)|
|Butter||4 Tablespoon, melted|
Serving size: Complete recipe
Calories 1500 Calories from Fat 479
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 31.1 g155.6%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 369.5 mg15.4%
Total Carbohydrates 264 g88.1%
Dietary Fiber 30.7 g122.8%
Sugars 178.1 g
Protein 15 g30.7%
Vitamin A 32.3% Vitamin C 948.6%
Calcium 21.5% Iron 34.5%
*Based on a 2000 Calorie diet
To make the dessert, remove three sheets of phyllo and using a sharp knife, cut in half crosswise to make six sheets. Stack the sheets and cover with plastic wrap to prevent drying. In a small bowl, combine sugar and bread crumbs.
Lay phyllo sheet vertically on a cutting board or other flat surface. Brush with melted butter and sprinkle with about 2 teaspoons bread crumb mixture. Lay 3 large strawberries in a single layer on a phyllo sheet, about 2 inches from the bottom, leaving about 1 ½ inches of margin on each side. Roll the bottom of the phyllo over the strawberries, fold the sides in and gently roll up, brushing the end of the phyllo with butter to seal. Put on a baking sheet, seam side down.
Repeat to make a total of 6 rolls. Brush the tops and sides of rolls with remaining butter and sprinkle with remaining bread crumb mixture. Bake immediately or cover securely with plastic wrap and refrigerate up to 8 hours.
To bake, preheat oven to 500 degrees. Remove plastic wrap and bake about 5 minutes or until just golden, watching carefully to prevent burning.
To present, spoon sauce on the plate, put hot strawberry roll on top and garnish with whipped cream and additional strawberries, if desired.
* To ensure the best presentation, it’s good to buy 2 pints of berries. Sort through them to find even-size ones for the rolls. Do not stem the remainder, but save them to garnish the plates.
Tip: Double the recipe for the sauce if you like a lot of sauce with your dessert.
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