1 package of phyllo dough (300 g)
4 tablespoons of melted butter
3 tablespoons of confectioner's sugar for dusting
1/2 cup of heavy cream
1/2 tablespoon of common sugar
300 g of strawberries, hulled and halved
6 tablespoons of honey
1 package of phyllo dough (300 g)
4 tablespoons of melted butter
3 tablespoons of confectioner's sugar for dusting
1/2 cup of heavy cream
1/2 tablespoon of common sugar
300 g of strawberries, hulled and halved
6 tablespoons of honey
Thaw the dough according to the packaging instructions
Carefully unroll it onto a smooth surface
Use only one sheet at a time, covering the rest with a clean cloth or plastic wrap to prevent drying out
Using a knife, cut the dough into 24 squares of 12 x 12 cm and brush them with butter
In six mini muffin tin cups, arrange four layers of dough, one on top of the other, leaving the edges uneven
Press the bottom with your hands to form a basket-like shape
Repeat the process with the remaining squares
Dust the baskets with confectioner's sugar and place them in an oven-safe dish, leaving space between them
Bake in a moderate oven (180°C) for 10 minutes or until lightly golden
Remove from the oven and let cool
In a mixer, beat the heavy cream with common sugar until soft peaks form
Distribute it among the baskets
Top with strawberries
Drizzle with honey and serve.
