A recipe from
Restaurant Daniel in New York City.
3 sheets of phyllo
dough, 12 by 17 inches
1/4 cup melted butter
4 slices pound cake, 2 inches squares by 1/2 inch
20 strawberries, hulled
8 mint leaves, 4 chopped and 4 reserved
1/2 cup vanilla ice cream
1/4 cup heavy
1 teaspoon peppermint liqueur or drops of peppermint extract
chopped mint leaves
to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch
thick slice of pound cake on each square. Arrange 3 to 5 hulled clean
strawberries on each cake square, stem down.
Brush strawberries with melted
butter, sprinkle each square with 1/2 teaspoon chopped mint.
edges of each phyllo quarter to encase the strawberries, leaving a 2-inch
opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15
minutes until purses are golden brown.
Sauce: Combine vanilla ice cream,
heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves.
Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates.
Place a purse on each plate. Garnish with mint leaves.