Makes 6 servings with about 1½ cups of sauce.

Ingredients Edit

Strawberry sauce Edit

Directions Edit

  1. In small bowl mix sugar and bread crumbs.
  2. Remove 6 phyllo sheets from package (freeze or refrigerate remaining phyllo)
  3. Stack phyllo sheets and cut into halves with sharp knife to make 12 rectangles about 13 x 8½ inches.
  4. For each rosette crisscross 2 of the rectangles; cover the others with plastic wrap then a damp towel.
  5. Coat crossed sheets with cooking spray, then sprinkle with 1 tablespoon of the sugar mixture.
  6. Place 5 medium strawberries in middle of cross; sprinkle with ½-tablespoon chocolate.
  7. Gently pull up and gather phyllo to cover strawberries completely and form a rosette.
  8. Coat baking sheet with vegetable spray and transfer rosette.
  9. Repeat to make 6 rosettes.
  10. Cover gently but completely with plastic wrap and refrigerate for 2 to 12 hours.

Strawberry sauce Edit

  1. Slice enough of the whole strawberries to make ½ cup.
  2. Place remaining strawberries in blender container with 3 tablespoons sugar.
  3. Blend until smooth.
  4. Stir in sliced strawberries by hand (sweeten with additional sugar, if needed).
  5. Cover and refrigerate.

Assembly Edit

  1. Fifteen minutes before baking preheat oven to 450°F with rack in middle of oven.
  2. Bake rosettes 5 to 7 minutes, watching closely until browned and crisp.
  3. Meanwhile, spoon about ¼-cup sauce on each of 6 plates.
  4. Top with hot rosettes.
  5. Dust with powdered sugar.
  6. Garnish with whipped topping and mint sprigs, if desired.
  7. Serve immediately.

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