Looking for a change-up from the heavy, overly sweet desserts we relied on all holiday season? Check out this light and fruity dessert recipe from our exclusive recipe contributor, Liz Barhydt of Life Made Sweet. Here’s what Liz has to say about her recipe for phyllo ruffles with Meyer lemon cream & pomegranates:
“As sad as it is to see the holidays come and go, I have to admit it can be nice to take a little break from all the indulgent decadence that comes with them. This phyllo ruffles with Meyer lemon cream & pomegranates dessert is the perfect thing to satisfy your sweet tooth without all the added indulgence. The crispy flakiness of the phyllo is perfectly paired with the lightness of the sweet but slightly tart lemon cream, and the pops of pomegranate that burst in your mouth with every bite makes this dessert heavenly. You won’t feel the least bit guilty about eating it. Now that’s true heaven!
The phyllo ruffles can be stored 3-4 days in an airtight container, and the lemon cream can ne stored 2-3 days in an airtight container in the fridge. Make this once and enjoy it for days to come!”
–1 package phyllo dough
–1/2 cup coconut oil melted
–3 Meyer lemons
–1 1/2 Cups sugar
–1/4 lb unsalted butter softened
–4 large eggs
–1/2 cup lemon juice (about 4-5 lemons)
–1 and 1/2 cup heavy whipping cream
–1/4 cup pomegranate seeds
–3/4 cup powdered sugar for dusting
1. Make lemon curd for the lemon cream. Beat the butter, sugar, and the zest of all 3 lemons with a mixer. Add the eggs in one at a time, then add the lemon juice and salt. Mix until all combined.
2. Pour the lemon mixture in a medium saucepan over low heat. Heat and stir constantly until thickened. This will take about 10 minutes. Remove from heat and let cool in refrigerator.
3. While the lemon curd is cooling, preheat the oven to 375 F degrees to make the phyllo ruffles. Lightly spray baking sheets with non-stick spray.
4. To make the phyllo ruffles, lay 1 sheet of phyllo on your counter. Lightly brush the entire sheet with melted coconut oil and dust with powdered sugar. Lay another sheet of phyllo on top and repeat with the coconut oil and powdered sugar. Repeat this process 2 more times for a total of 4 sheets.
5. Cut the layered phyllo lengthwise once, and then width wise into 8 even rectangles. Take each phyllo strip and fold like an accordion: over, then under, then over, then under.
6. Once completely folded, use your fingers to spread apart the ends of your phyllo ruffles. Place on a baking sheet. Repeat this process 4 more times for a total of 32 phyllo ruffles.
7. Bake the phyllo ruffles for 6 to 7 minutes or until the phyllo is golden brown.
8. Finish the lemon cream. Whip the heavy cream with a mixer until you form stiff peaks and get the consistency of whipped cream. After the curd has cooled for at least 30 minutes, fold the whipped cream with the lemon curd. Fold until it is all incorporated into a smooth consistency.
9.) Assemble the phyllo ruffles when ready to serve. Take 2 or 3 phyllo ruffles top with lemon cream, sprinkle with pomegranate seeds, and dust with powdered sugar. Serve immediately.