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Strawberries with Lemon Cream in Phyllo Pastry Cups


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  • 6 sheets phyllo pastry
  • 2 T butter, melted
  • 1 Tub (250g) spreadable cream cheese
  • ½ cup plain yogurt
  • ¼ cup white sugar
  • 2 tsp finely grated lemon rind
  • 4 cups sliced strawberries (or other seasonal fruits)
  • 1 T icing sugar


Servings 8


Step 1

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp cloth to prevent phyllo from drying out. Brush with 1 tsp butter. Layer with second and third sheets, brushing each with butter. Cut layered phyllo in half lengthwise; cut each half crosswise into 4 even pieces. With scissors, round off corners; gently mould into muffin cups. Repeat with remaining phyllo to make 16 cups. Bake in 400 oven for 5 minutes or until golden. (Can be stored in airtight container at room temperature for up to one week.) In small bowl, blend together cream cheese, yogurt, sugar and lemon rind. (Filling can be covered and refrigerated for up to one day.) Divide filling among phyllo cups. Spoon strawberries over filing; sift icing sugar over top. Makes 8 servings, 2 tarts each

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