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- 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
- strawberry Sauce (recipe follows)
- powdered sugar
- Prepared lowfat whipped topping and mint sprigs for garnish (optional)
In small bowl mix Sugar and bread crumbs. Remove 6 phyllo sheets from package. (Freeze or refrigerate remaining phyllo.) Stack phyllo sheets and cut into halves with sharp knife to make 12 rectangles about 13 x 8 1/2 inches. For each rosette crisscross 2 of the rectangles; cover the others with plastic wrap then a damp towel. Coat crossed sheets with cooking spray, then sprinkle with 1 tablespoon of the Sugar mixture. Place 5 medium strawberries in middle of cross; sprinkle with 1/2-tablespoon chocolate. Gently pull up and gather phyllo to cover strawberries completely and form a rosette. Coat baking sheet with vegetable spray and transfer rosette. Repeat to make 6 rosettes. Cover gently but completely with plastic wrap and refrigerate for 2 to 12 hours. Prepare, cover and refrigerate strawberry Sauce. Fifteen minutes before baking preheat oven to 450 degrees with rack in middle of oven. Bake rosettes 5 to 7 minutes, watching closely until browned and crisp. Meanwhile, spoon about 1/4-cup sauce on each of 6 plates. Top with hot rosettes. Dust with powdered sugar. Garnish with whipped topping and mint sprigs, if desired. Serve immediately. Makes 6 servings strawberry Sauce: Slice enough of the whole strawberries to make 1/2 cup. Place remaining strawberries in blender container with 3 tablespoons Sugar. Blend until smooth. Stir in sliced strawberries by hand. (Sweeten with additional Sugar, if needed.) Makes about 1 1/2 cups