Strawberry Rosettes

==Description==
Makes 6 servings with about 1½ cups of sauce.
== Ingredients ==
* 3 tablespoons Sugar
* 3 tablespoons unseasoned bread crumbs
* 6 phyllo pastry sheets (about 13 x 17 inches each)
* Vegetable cooking spray
* 3 pint baskets California strawberries, stemmed and chilled, divided
* 3 tablespoons grated semisweet chocolate
* powdered sugar
* prepared low fat whipped topping for garnish (optional) 
* mint sprigs for garnish (optional) 
=== Strawberry sauce ===
* ½ cup whole strawberries, sliced
* 3 tablespoons sugar (or more to taste)
== Directions ==
# In small bowl mix sugar and bread crumbs.
# Remove 6 phyllo sheets from package (freeze or refrigerate remaining phyllo) 
# Stack phyllo sheets and cut into halves with sharp knife to make 12 rectangles about 13 x 8½ inches.
# For each rosette crisscross 2 of the rectangles; cover the others with plastic wrap then a damp towel.
# Coat crossed sheets with cooking spray, then sprinkle with 1 tablespoon of the sugar mixture.
# Place 5 medium strawberries in middle of cross; sprinkle with ½-tablespoon chocolate.
# Gently pull up and gather phyllo to cover strawberries completely and form a rosette.
# Coat baking sheet with vegetable spray and transfer rosette.
# Repeat to make 6 rosettes.
# Cover gently but completely with plastic wrap and refrigerate for 2 to 12 hours.
=== Strawberry sauce ===
# Slice enough of the whole strawberries to make ½ cup.
# Place remaining strawberries in blender container with 3 tablespoons sugar.
# Blend until smooth.
# Stir in sliced strawberries by hand (sweeten with additional sugar, if needed). 
# Cover and refrigerate.
=== Assembly ===
# Fifteen minutes before baking preheat oven to 450°F with rack in middle of oven.
# Bake rosettes 5 to 7 minutes, watching closely until browned and crisp.
# Meanwhile, spoon about ¼-cup sauce on each of 6 plates.
# Top with hot rosettes.
# Dust with powdered sugar.
# Garnish with whipped topping and mint sprigs, if desired.
# Serve immediately.
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Category:Pastry Recipes