Strawberry Firecrackers

For the Sauce

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.