Recipe Centre

Summer galette phyllo berry cream

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.

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