Summer galette phyllo berry cream: Food24: Recipes

Summer galette phyllo berry cream

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Ingredients

6

sheets

phyllo pastry, defrosted, torn into quarters
60

g

unsalted butter, melted
125

ml

castor sugar
1

each, small lemon and small orange, grated peel
250

g

cream cheese, mascarpone or ricotta cheese, drained on paper towels if there is excess liquid
20

ml

fresh lemon juice
250

ml

double thick cream
50

ml

orange liqueur (optional)
500

g

berries (strawberries, raspberries, cherries, gooseberries)
30

ml

redcurrant jelly
15

ml

orange liqueur (optional)
icing sugar for dusting

Method

Brush a deep cake pan, 25 cm in diameter, with butter. Arrange phyllo pastry in pan, overlapping sheets and with points sticking up like petals. Brush melted butter between layers, prick well and refrigerate to chill and stiffen. Bake at 180 ºC for 15 to 20 minutes, or until golden. Carefully lift out of pan and cool on a wire rack. Place castor sugar, citrus peel, cream cheese and lemon juice in a large bowl and beat until smooth. Fold in cream and liqueur. Place phyllo shell on a serving platter. Spoon in citrus cream and spread it out evenly. Pile fruit into shell, brushing some berries with redcurrant jelly melted with orange liqueur, if liked. Chill, dust with icing sugar and serve.

Servings: Change Serving

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