Strawberry Firecrackers
Makes 6 servings • From the kitchen of Sharon
Ingredients
1 cup frozen sweetened strawberries, thawed
1 tablespoon orange juice (or orange liquer) plus 1/2 teaspoon grated orange zest
3 sheets phyllo dough
1/4 cup plain dry bread crumbs
1/4 cup sugar
1/4 cup butter, melted
2 pints whole stemmed strawberries
1 cup Cool Whip
1/2 pint fresh blueberries, for garnish
Directions
Sauce:
In blender or food processor, puree thawed strawberries.
Stir in orange liqueur or orange juice and zest. Refrigerate, covered, up to 2 days.
Strawberry Firecrackers:
Preheat oven to 500 degrees F.
Cut phyllo sheets in half to make six 8x12-inch sheets. Cover with damp towel.
In small bowl, mix bread crumbs and sugar.
Lay 1 sheet of phyllo on work surface, keeping remaining pieces covered, and brush with butter.
Sprinkle with 1 tablespoon of the bread crumb mixture.
Place a row of 4 or 5 strawberries about 2 inches above long edge of sheet, centering the row to leave ends of sheet uncovered.
From long edge, carefully roll up; tuck ends of sheet under.
Place seam-side down on ungreased baking sheet, brush with butter and sprinkle with 1 teaspoon of the bread crumb mixture.
Repeat with remaining ingredients to make 6 rolls.
Bake phyllo rolls in center of oven for 5 minutes or until crisp and browned.
To Serve:
Spoon 2 tablespoons of sauce onto each of 6 plates; place 1 roll on each plate and garnish with a dollop of cool whip and a few blueberries. Serve immediately.
