Crispy phyllo shells, lemony mascarpone filling, fresh strawberries — and the best part is that these little treats couldn’t be simpler. Great for a spring get-together, and you can mix up the topping with other seasonal fruit for an even more colorful presentation. Enjoy!
Strawberry Phyllo Tartlets with Lemon Mascarpone Cream
- 2 sets of 5-layer 30 x 31 cm. phyllo dough sheets, cut into 10 x 10 cm. squares (with a little leftover, you can just make some slightly bigger) to make a total of 18 squares with 5 layers each. For American measurements — that’s 18 4 x 4 inch squares with 5 layers each.
- 1 Tbs. unsalted butter, melted
- 500 g. (about 18 oz.) mascarpone cheese
- zest and juice of one lemon (more or less to taste)
- confectioners sugar to taste — about 2 Tbs. for the filling, plus more to sprinkle on top if desired
- pinch of salt
- 20 medium to large strawberries (or other fruit of choice), sliced
- Optional: small mint leaves for garnish
Preheat the oven to 350 F/ 180 C. Place the 5-layered squares inside the cups of regular-size muffin tins (use two or do in two batches) and pleat edges to form cups. Brush the insides with melted butter and bake until crisped and slightly golden brown, about 12 minutes. Meanwhile, prepare the filling: mix the mascarpone, zest, juice, sugar and pinch of salt until smooth. Remove the phyllo cups from the oven and let cool. Fill with the lemon mascarpone (using an icing piping bag helps get in the nooks and crannies, but you can just gently spoon in and push down if you don’t have one) and top with slices of fresh strawberries and a touch of confectioners sugar if desired. Serve immediately. Note: if using at a later time, you can keep the components separate and then assemble right before serving.