It’s almost summer here on the West Coast! And by that I mean, it’s more foggy and rainy than usual. 😉 But in a lovely way. Regardless, realizing that spring is in full force and summer’s just around the corner, I decided to celebrate. And what better way to celebrate than with a dessert?
This was my first shot at incorporating avocado into a dessert, and I’m so happy with how it turned out! Vegans, you could leave out the lemon creme filling, or make it a tofu mousse — substitute the ricotta with pureed silken tofu and increase the sugar and lemon to taste.
Enjoy these bright colors and delicious combination of flavors!
Note: Phyllo dough can be a little touchy. Usually, if you buy it frozen, you have to thaw it for 4-6 hours at room temperature, or overnight in the fridge. I’ve found you can “cheat” and set it on a warm surface (like, near a preheating oven 😉 ) for a little bit, but then it’s more likely to tear.
Oh, and you could of course make them into any shape you want. 🙂
- 6 sheets phyllo dough
- 8-10 fresh strawberries
- 1 ripe avocado
For the filling:
- 1/2 cup ricotta cheese (see above note for vegan substitutions)
- 2 tbs lemon juice
- 2 tbs sugar
- 1 tbs corn starch (for thickening)
- zest of one lemon (optional)
For the glaze:
- 1/3 cup powdered sugar
- 1 tbs lemon juice
- more lemon zest to garnish (optional)
Preheat oven to 350 F.
First, combine all the filling ingredients and whisk until smooth.
To prepare the phyllo dough: Pile the 6 sheets into a stack, and cut into desired shape. I cut the rectangular sheets into four smaller rectangles. Work quickly, because it dries out quickly. Or you can brush the sheets with melted butter or oil to keep them moist.
Spoon the liquid-y filling into the cut rectangles, diagonally. Fold in the two corners on either side of the filling. Brush the tops with melted butter or oil, place on a greased baking sheet, and bake until golden, about 15-20 minutes.
Meanwhile, combine the glaze ingredients, and whisk until smooth.
Chop the strawberries how you like. I hulled them, and then cut them vertically. Also slice the avocado.
When the pastries are done, top with the avocado and strawberries.
Drizzle with the glaze and optional lemon zest. Refrigerate for an hour or so to let the glaze set a little.
Then dig in! Great as a dessert, but they also make an indulgent mid-morning treat with black coffee 🙂