| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Seattle tim | 8 | Servings | |
INGREDIENTS
| Parchment paper | ||
| 1/3 | c | Sliced almonds |
| 1/3 | c | Powdered sugar |
| 6 | Sheets phyllo dough | |
| 2 | tb | Unsalted butter, melted |
| 1 | ts | Gelatin |
| 1 1/2 | tb | Fresh lemon juice |
| 1/2 | c | Bottled lemon curd |
| 1/2 | c | Whipping cream |
| 2 | tb | Reserved almond-powdered sugar mixture, (see above) |
| 1 | ts | Powdered sugar |
INSTRUCTIONS
PHYLLO FILLING 1. To prepare the phyllo: Line a baking sheet with parchment paper. Grind the almonds finely and combine with the powdered sugar. Set aside 2 tablespoons for the filling. 2. Lay 1 sheet phyllo dough on a clean work surface and brush lightly with melted butter. Sprinkle liberally with the almond-sugar mixture. Layer the remaining 5 sheets phyllo, buttering and sugaring each one, including the top sheet. Cut out 16 phyllo circles, using a 3-inch round cookie or biscuit cutter. Carefully transfer the circles to the baking sheet with a spatula. 3. Bake in a preheated 375-degree oven 10 minutes. Cool on a rack. (This can be done 48 hours in advance. Store the phyllo circles in a covered tin at room temperature.) 4. To prepare the filling: Put the gelatin and lemon juice in a small saucepan and let sit 5 minutes. Then place on medium-low heat to dissolve. Whisk in the lemon curd and heat through gently until warm. The gelatin should be completely blended into the curd. Transfer to a bowl and cool at room temperature. 5. Whip the cream with the 2 tablespoons reserved almond-sugar mixture until firm peaks form. Stir in the cooled lemon curd. Transfer to a pastry bag fitted with a 1/2-inch rosette tip. 6. Lay out 8 of the phyllo circles. Pipe the lemon cream on top and place the remaining phyllo circles on top. (This can be done 24 hours in advance. Store loosely covered in refrigerator.) 7. Just before serving, put a teaspoon powdered sugar in a fine sieve and sprinkle on top. Adapted from "Phyllo-Easy Recipes for Sweet and Savory Treats" by Jill O-Connor. MC formatted 3/29/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/26/97 Posted to MC-Recipe Digest V1 #546 by Rooby <MsRooby@sprintmail.com> on Apr 03, 1997
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