Summer galette phyllo berry cream

Ingredients 12
Servings 8


  • 6
    phyllo pastry, defrosted, torn into quarters
  • 60
    unsalted butter, melted
  • 125
    castor sugar
  • 1
    each, small lemon and small orange, grated peel
  • 250
    cream cheese, mascarpone or ricotta cheese, drained on paper towels if there is excess liquid
  • 20
    fresh lemon juice
  • 250
    double thick cream
  • 50
    orange liqueur (optional)
  • 500
    berries (strawberries, raspberries, cherries, gooseberries)
  • 30
    redcurrant jelly
  • 15
    orange liqueur (optional)
  • icing sugar for dusting


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.

Read more on: bake  |  dairy

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