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Berries and Cream Cradle
10 sheets fresh or frozen Fillo Factory fillo dough, thawed
4 Tbs. butter, melted
3 Tbs. sugar, divided
1 cup heavy cream
1 cup mascarpone or cream cheese
1/2 cup lemon curd
3 cups assorted berries, divided
confectioners’ sugar
1.) Preheat oven to 375F. Tear off a 40” sheet of foil. On lightly greased cookie sheet, crumple foil and shape into oval measuring 10” x 6 1/2 on the inner perimeter.
2.) Unroll fillo sheets; cover loosely with waxed paper or plastic wrap, then cover completely with damp kitchen towel.
3.) Place 1 fillo sheet on work surface. Using pastry brush, lightly brush melted butter on fillo sheet from center outward, being careful to smooth out any wrinkles.
4.) Lightly sprinkle buttered fillo sheet with 1/2 tsp. granulated sugar. For a richer flavor, use light brown sugar.)
5.) Fold lengthwise in half; brush with butter again.
6.) Place fillo sheet lengthwise in foil shape, allowing half to extend over foil.
7.) Crumble overhanging edge and allow to sit on top of foil. Repeat with remaining fillo, butter and sugar, slightly overlapping sheets. Bake 14-18 minutes until golden and crisp. Cool on wire rack. Very carefully remove fillo from foil.
8.) In medium bowl, with mixer or whisk, beat heavy cream until soft peaks form.
9.) In another bowl, using rubber spatula, combine mascarpone and lemon curd until blended. Fold in 2 1/2 cups berries and whipped cream.
10.) Spoon into cooled fillo shell. Scatter remaining berries on top; sprinkle with confectioners’ sugar. Serve immediately.