These delicate pastries have always been popular with my friends from all over the globe. They are universal because they are made from phyllo dough which is used commonly throughout the middle east and now is also common in most western countries.
I first experimented with them while living on a western compound in Riyadh, Saudi Arabia. I made minis and full size flowers. People immediately loved them because they are elegant and light.
1 package phyllo dough- found in grocery freezer section
1 stick butter
Fresh seasonal fruit (strawberries, kiwi, blueberries)
1/4 cup semi sweet chocolate chips
1 Tbs. Butter melted
1 cup whipping cream sweetened with 1/4 cup white sugar
Instructions and tips
Thaw the phyllo according to package directions. Preheat oven to 350 degrees. Open one plastic sealed package at a time. Dough dries out quickly so work at a comfortable but quick pace. If you cannot do this cover the dough while you work.
Melt 1 stick butter
Remove dough from plastic and gently unroll and lay flat all in one piece. Cut dough into three equal strips and then into squares. Using a pastry brush lightly coat muffin cups with butter. Take 2 squares of dough and place in pan. Brush lightly with butter, use 2 more squares alternating to look like a flower. Brush every 2 to 4 sheets with butter. Use approximately 8 lauers of dough. Fill tray and place on top rack of oven. Bake until uniformly golden brown around 20 minutes. Remove pan from oven and cool.
Whip cream and sugar until stiff.
Melt chocolate chips and 1 tbs butter.
When pastry is cool, using pastry brush lightly coat leaves of flower with chocolate. Using a pastry bag or a spoon, fill cups with cream. Place pieces of fruit on cream. Using spoon or sifter sprinkle well with powdered sugar.* See video for easy to follow instructions. refrigerate.