From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 8 ounces phyllo dough
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 pint blueberries, raspberries or blackberries (or combination)
  • 24 mint leaves
For Lime Curd:
  • 4 egg yolks
  • 6 eggs
  • 2 cups sugar
  • 1 cup fresh lime juice
  • 2 tablespoons grated lime zest
  • 1 cup (2 sticks unsalted butter)

Brush 1 sheet of phyllo with melted butter.  Top with another sheet and brush with butter.  Cut into 4-inch squares.  Carefully place each square into a muffin tin.  Add 2 more squares to each tin, rotating each slightly to make "petals."  Repeat to make 24 cups in all.  Bake phyllo cups in a 375 degree oven for 8 to 12 minutes or until golden.  Remove from pans and cool.

For lime curd:  In a heavy saucepan, combine egg yolks, eggs, sugar, lime juice and lime zest.  Cook over low heat, stirring constantly with a whisk until thickened (curd coats the back of a spoon).  Do not allow curd to boil.  Remove from heat and gradually whisk in butter.  Cool in a glass or plastic container.  Refrigerate until ready to serve.

Spoon 1 rounded teaspoon of lime curd into each phyllo cup.  Top with berries and a mint leaf.


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