8 18×12″ sheets frozen phyllo
-dough, thawed
1/4 c Butter (no substitutes);
-melted
1 tb Granulated sugar
1/4 ts Ground cinnamon
1 c Whipping cream
2 tb Powdered sugar
1 ts Finely shredded orange peel
1/2 ts Vanilla
1/3 c Dairy sour cream
2 c Sliced fresh strawberries
1 c Sliced banana
1. Grease six 6 oz. custard cups; set aside. Unfold phyllo dough. Remove 1
sheet, keeping rest covered with plastic wrap and a damp towel. Place the 1
sheet of phyllo on a waxed paper lined cutting board. Brush with some of
the 1/4 cup melted butter. Top with a second sheet of phyllo, then brush
with more butter. Repeat layering with the remaining phyllo and butter.
2. Cut stack crosswise into six 3 inch wide strips. Cut lengthwise into
thirds forming 18 4×3 inch rectangles. Press three rectangles into each
custard cup with shorter edges overlapping in bottoms of cups. Place cups
in a 15x10x1 inch baking pan. Combine sugar and cinnamon. Sprinkle over
phyllo. Bake in a 350 oven 15 to 18 minutes or until golden. Cool in cups.
3. For filling, in medium mixing bowl combine whipping cream, powdered
sugar, orange peel, and vanilla. Beat with an electric mixer on low speed
just until stiff peaks form. Fold in sour cream. Set aside 3/4 cup of
mixture.
4. To assemble, carefully lift baked phyllo shells from custard cus and
place on a serving plate. spoon about 1/4 cup of the filling into each
shell. Top with strawberry and banana slices. Spoon or pipe a rounded
Tablespoon of the remaining filling on top of each tart. Makes 6.
Yields
6 Servings