I’ve been thinking about it for a while and finally, in the calm of a Sunday morning, I made these delectable baskets. I'm sure many other sweet or savoury fillings can be used to transform these delicate fillo baskets into something special, but the combination of the sweet lemon curd with the freshness of strawberries brought this dessert to a higher level. It becomes such spectacular treat! Beautiful and good, delicate yet with character, with many shades of tastes and textures that transform the individual ingredients in a symphony of flavours.
Here's how you get 8 baskets.
• 2 sheets of fillo pastry 36 cm x 39 cm
• 16 teaspoons of lemon curd
• a handful of strawberries
• 2 teaspoons of sugar
• 2 tablespoons lemon juice
• 3 tablespoons butter
Preheat the oven to 180 °C fan. Wash the strawberries and slice into small pieces, add sugar, lemon juice, stir and set aside.
Melt the butter and brush a mini muffins tray with it not forgetting the edges between the holes to prevent the fillo pastry from sticking to the pan.
Roll out the two sheets of fillo pastry stacked, cut into three parts lengthwise and cut again each strip of pastry into 4 parts. This will give you 24 squares of fillo pastry.
Brush each square on both sides with melted butter.
Place 3 squares of pastry in each hole offsetting the corners.
Bake for about 4 minutes or until the dough becomes golden brown on the edges. Remove from the oven and let cool for a few minutes.
Turn gently the fillo baskets and arrange on baking sheet. Bake again for a couple of minutes so that even the base of the baskets will turn golden brown. Remove from the oven and let cool.
Just before serving arrange the baskets on a serving dish and fill each with 2 teaspoons of lemon curd.
Add the strawberries and serve.