1 cup frozen sweetened strawberries, thawed
2 tsp orange liqueur (or 1 Tbsp orange juice plus 1/2 tsp grated orange zest)
For Strawberry Firecrackers
3 sheets phyllo dough
1/4 cup unseasoned dry bread crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
2 pints whole stemmed strawberries
Sweetened whipped cream, for garnish
Fresh blueberries, for garnish
To make sauce: In blender or food processor, puree thawed strawberries. Stir in
orange liqueur or orange juice and zest. Refrigerate, covered, up to 2 days.
To make strawberry firecrackers: Heat oven to 500 degrees (F). Cut phyllo sheets
in half to make six 8x12-inch sheets. Cover with damp towel.
In small bowl, mix bread crumbs and sugar.
Lay 1 sheet of phyllo on work surface, keeping remaining
pieces covered, and brush with butter. Sprinkle with 1 tablespoon of the bread
crumb mixture. Place a row of 4 or 5 strawberries about 2 inches above long edge
of sheet, centering the row to leave ends of sheet uncovered. From long edge,
carefully roll up; tuck ends of sheet under.
Place seam-side down on ungreased baking sheet, brush with
butter and sprinkle with 1 teaspoon of the bread crumb mixture. Repeat with
remaining ingredients to make 6 rolls.
Bake phyllo rolls in center of oven for 5 minutes or until
crisp and browned.
To serve: Spoon 2 tablespoons of sauce onto each of 6 plates; place 1 roll on
each plate (see note) and garnish with a dollop of whipped cream and a few
blueberries. Serve immediately.
Makes 6 servings.
Note: Rolls can be cut in half on an angle with a serrated knife. Cut carefully
with a light sawing motion; phyllo may crumble.
For advance preparation: Strawberry firecrackers can be prepared up to 1 day in
advance. Place unbaked firecrackers on baking sheet, wrap tightly with plastic
wrap and refrigerate up to 24 hours. Remove plastic wrap and bake in preheated
500-degree oven for 5 minutes.