RECIPE #5050 MINI STRAWBERRY CHEESECAKE CONES Tue. Aug. 6, 2013
CREATED Aug 6, 2013
TIFFANY CURTISS / MORSEL CATERING
9 sheets thawed Phyllo pastry
8 tbsp butter, melted
1/2 cup Turbinado Sugar
8 oz cream cheese
1 tbsp powdered sugar
1 tbsp milk
3 tbsp strawberry puree
3 mint leaves
1 1/2 cup diced Strawberries
1/2 cup Red Sugar
Preheat oven to 350°.
Lay 1 sheet of the Phyllo pastry on a clean counter. Using a basting brush (silicon is best) brush the top with melted butter.
Lay a fresh Phyllo sheet on top of the one you just buttered and repeat the process until you have 3 buttered sheets.
Cut the Phyllo into half lengthwise and then into 3 even rows. Then cut each square into two even rectangles.
Fold each rectangle by curling one of the points on the long side in to meet the tip of the middle point. (The outside of the long point should be touching the inside of the middle point). Line the points up as evenly as possible to ensure a perfect cone. Then, taking the remaining point on the other long side, wrap around the front of your cone and press edges to seal.
Roll each folded cone in the bowl of Turbinado sugar coating the entire outside.
Place on an ungreased cookie sheet (seam down) and stuff each Phyllo cone with a cone of aluminum foil to ensure they keep their shape during baking.
Bake 8 minutes until lightly browned. Let cool 5 minutes and remove foil.
Dip open end into melted butter and immediately into the red sugar, making sure you get an even amount on the lip of the cone. If your butter has hardened a bit, place it back in the microwave for 20 seconds at a time until melted.
Puree 3 large strawberries and mint leaves in a blender until thoroughly blended.
In a medium bowl, mix puree with cream cheese, powdered sugar, and milk until smooth. Spoon filling into a pastry bag fitted with a #32 tip.
Fill each cone with 1 tsp of diced strawberries.
Pipe cheesecake filling on top of the strawberries making a swirl like an ice cream cone until you reach the lower edge of the opening of the cone.
Completely cover the filling with diced strawberries.
While cone is laying on it's back, pipe a small dot of cheesecake filling on the top center of the cone. Serve and savor! ( Makes 36 cones)
*Phyllo cones can be made 2 days in advance and stored in an airtight container.
*Filling can be made 3 days in advance and stored in an airtight container in the fridge.