Equipment
* optional
Ingredients
Base and Filling
- 15 mini phyllo pastry shells, thawed if frozen
- 150 g cream cheese, softened to room temperature
- 30 g powdered sugar, sifted
- 5 ml vanilla extract
Topping and Glaze
- 150 g fresh strawberries, washed, hulled, and diced small
- 30 g red currant jelly
- 5 ml water
Nutrition (per serving)
Method
In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, with no lumps remaining.
Transfer the cream cheese mixture to a piping bag and pipe an equal amount into each mini phyllo shell, filling them about three-quarters of the way to the top.
Arrange the diced strawberries neatly over the cream cheese filling, pressing them down just slightly so they adhere.
In a small saucepan over low heat, gently warm the red currant jelly and water until melted and smooth, reaching approximately 60°C/140°F. Remove from heat immediately.
Using a pastry brush, gently dab the melted jelly glaze over the strawberries in each cup to coat them lightly.
Transfer the glazed pastry cups to the refrigerator to chill and set the glaze for at least 10 minutes before serving.
Chef's Notes
- For the absolute crispest base, place the empty pastry shells in a 175°C/350°F oven for 3-5 minutes to toast slightly, then let them cool completely before adding the filling.
- Using a piping bag for the cream cheese filling not only ensures a neat, professional appearance but drastically speeds up the assembly process.
- Be sure the red currant glaze has cooled slightly before brushing it on the strawberries, so the residual heat does not wilt the delicate fresh fruit.
Storage
Refrigerator: 24 hours — Pastry will lose its crispness over time; best enjoyed on the day of assembly.
