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Strawberry Firecrackers recipe

Strawberry Firecrackers.

The ‘firecrackers’, crisp rolls of phyllofilled with whole strawberries, are served in a pool of strawberrysauce with blueberries and whipped cream.

Recipe: Strawberry Firecrackers

For Sauce:
1 cup frozen sweetened strawberries, thawed
2 teaspoons orange liqueur or 1 tablespoon orange juice plus1/2 teaspoon grated orange zestFor Strawberry Firecrackers:
3 sheets phyllo dough
1/4 cup unseasoned dry breadcrumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
2 pints whole stemmed California strawberries
Sweetened whipped cream for garnish
Fresh blueberries for garnish

  • To Make Sauce: In blender or food processor,pur e strawberries. Stir in orange liqueur or orange juiceand zest. Refrigerate, covered, up to 2 days.
  • To Make Strawberry Firecrackers: Heatoven to 500°F (260°C).
  • Cut phyllo sheets in half to make six8 x 12-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. Sprinklewith 1 tablespoon of the bread crumb mixture. Place a row of4 or 5 strawberries about 2 inches above long edge of sheet,centering the row to leave ends of sheet uncovered. From longedge, carefully roll up; tuck ends of sheet under. Place seam-side-downon ungreased baking sheet, brush with butter and sprinkle with1 teaspoon of the bread crumb mixture.
  • Repeat with remaining ingredients to make6 rolls.
  • Bake phyllo rolls in center of oven for5 minutes or until crisp and browned.
  • To Serve: Spoon 2 tablespoons of sauceonto each of 6 plates; place one roll on each plate* and garnishwith a dollop of whipped cream and a few blueberries. Serve immediately.

    Makes 6 servings.

    *Rolls can be cut in half on an angle witha serrated knife. Cut carefully with a light sawing motion; phyllomay crumble.

    Tip: Strawberry Firecrackers can be preparedup to one day in advance. Place unbaked firecrackers on bakingsheet, wrap tightly with plastic wrap and refrigerate up to 24hours. Remove plastic wrap and bake in preheated 500°F (260°C)oven for 5 minutes.

    Recipe and photograph provided courtesyof California Strawberry Commission. ©2009 California StrawberryCommission. All rights reserved. Used with permission.

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