Ingredients Jump to Instructions ↓

  1. 3 tablespoons granulated sugar

  2. 3 tablespoons unseasoned bread crumbs

  3. 6 phyllo pastry sheets (about 13 x 17-inches each) Vegetable cooking spray

  4. 3 pint baskets California strawberries, stemmed and chilled - divided use

  5. 3 tablespoons grated semisweet chocolate Strawberry Sauce (recipe follows) Powdered sugar Prepared lowfat whipped topping and mint sprigs for garnish

Instructions Jump to Ingredients ↑

  1. In small bowl mix sugar and bread crumbs. Remove 6 phyllo sheets from package. (Freeze or refrigerate remaining phyllo.) Stack phyllo 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 phyllo 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°F (230°C) 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.


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