Strawberry recipe

 Strawberry Rosettes
 
Ingredients

3 tablespoons sugar
3 tablespoons unseasoned bread crumbs
6 filo pastry sheets (about 13 x 17 inches each)
Vegetable cooking spray
3 pint baskets strawberries, stemmed and chilled, divided
3 tablespoons grated semisweet chocolate
Strawberry Sauce (recipe follows)
Powdered sugar
Prepared lowfat whipped topping and mint sprigs for garnish (optional)

Directions

In small bowl mix sugar and bread crumbs. Remove 6 filo sheets from package. (Freeze or refrigerate remaining phyllo.) Stack filo sheets and cut into halves with sharp knife to make 12 rectangles about 13 x 8 1/2 inches.

For each rosette crisscross 2 of the rectangles; cover the others with plastic wrap then a damp towel. Coat crossed sheets with cooking spray, then sprinkle with 1 tablespoon of the sugar mixture.

Place 5 medium strawberries in middle of cross; sprinkle with 1/2-tablespoon chocolate. Gently pull up and gather filo to cover strawberries completely and form a rosette. Coat baking sheet with vegetable spray and transfer rosette. Repeat to make 6 rosettes.

Cover gently but completely with plastic wrap and refrigerate for 2 to 12 hours. Prepare, cover and refrigerate Strawberry Sauce.

Fifteen minutes before baking preheat oven to 450 degrees with rack in middle of oven. Bake rosettes 5 to 7 minutes, watching closely until browned and crisp. Meanwhile, spoon about 1/4-cup sauce on each of 6 plates. Top with hot rosettes. Dust with powdered sugar. Garnish with whipped topping and mint sprigs, if desired. Serve immediately.

Strawberry Sauce: Slice enough of the whole strawberries to make 1/2 cup. Place remaining strawberries in blender container with 3 tablespoons sugar. Blend until smooth.

Stir in sliced strawberries by hand. (Sweeten with additional sugar, if needed.)

Source: Recipes and photographs provided courtesy of the California Strawberry Commission. ©  2007 California Strawberry Commission. All rights reserved.