Ingredients

1 pkg frozen phyllo sheets
4 tbsp melted butter
4 tbsp sugar
1 large tub strawberries, washed and hulled
1/2 cup strawberry jam
several cups powdered sugar
1 pint heavy whipping cream

Directions

Thaw phyllo sheets as directed on package. Unfold one phyllo sheet and place on a cutting board. Brush with one tablespoon melted butter and sprinkle with one tablespoon sugar. Layer one phyllo sheet on top, brush with melted butter and sprinkle with sugar. Repeat for two more layers, for 4 layers total.

Cut stacked phyllo sheets lengthwise into thirds, making three rectangles. Place on a cookie sheet and bake according to instructions on phyllo package, then remove and cool completely.

While the phyllo sheets are cooling, melt strawberry jam and pour over strawberries. Mix until evenly coated. Whip the cream in a stand mixer, then add powdered sugar to taste. Place the sweetened whipped cream into a pastry bag or a gallon ziploc bag (if using a ziploc bag, seal the top, then cut a small hole in the corner of the bag to use as pipe bag).

Place one of the cooled phyllo sheets on a serving platter and pipe a layer of whipped cream, covering the entire rectangle. Repeat with the remaining phyllo sheets to create three layers.

Top the last rectangle with two rows of strawberries. Place the remaining strawberries on the sides of the platter if there is room. Serve immediately or chill until served and enjoy!

Ellena’s Notes

This dessert has such a beautiful and delicate presentation. But beware, it is tricky to cut, so make sure your knife is sharp. It’s light and airy texture and mouthfeel making this dessert absolutely delightful after a heavy meal and it is super easy! Enjoy!Eat Simple, Eat Well, Ellena