Strawberries in tulip cups with creamy brandy sauce


  • Prep Time20 mins
  • Total Time20 mins
  • Makes6 to 12 servings
*PLUS Baking Time: 8 minutes


  • 2 tbsp melted butter

  • 4 sheets phyllo pastry

  • 2 tbsp granulated sugar

  • 1/4 cup sliced or slivered almonds, finely chopped (optional)

  • 1 1/2 cups vanilla yogurt

  • 1 tbsp brandy, or 1/4 tsp grated orange peel

  • 2 pints fresh strawberries

  • 2 tbsp granulated sugar

  • 2 tsp lime juice, or lemon juice


  • Preheat oven to 350F (180C). Lightly butter 12 muffin cups, each about 3 inches (7.5 cm) wide. Lightly brush melted butter over 1 phyllo sheet laid on a large cutting board and sprinkle with about 2 teaspoons (10 mL) sugar and 1 generous tablespoon (15 mL) almonds. Lay another sheet over top, matching corners. Brush with butter and sprinkle with sugar and half of remaining nuts. Repeat with 1 more sheet, remaining sugar and nuts. Then lay final sheet over top. Brush with butter, but don't add sugar or nuts. Using a sharp knife, cut into 12 rectangles. Place each rectangle over a muffin cup, and using your fingers, carefully press into bottom to form a tart shell. Edges of phyllo should cover sides and extend slightly above each cup. With a fork, gently prick bottoms of shells.

  • Bake in centre of preheated 350F (180C) oven until edges are crisp and brown, from 8 to 10 minutes. Remove shells from cups and place on a rack to cool. Shells can be stored in an airtight container at room temperature for up to 1 week.

  • To prepare sauce, stir yogurt with brandy or peel. Orange flavor intensifies as it sits. Sauce can be used right away or covered and refrigerated for several days. Leave green hulls on strawberries. Wash under cold running water and dry thoroughly with paper towels. Set aside 6 large perfect strawberries for garnish. Remove hulls from remaining berries and discard. Thickly slice berries, up to a half a day before serving. To minimize watering-out, toss with 2 tablespoons (30 mL) sugar and lime juice just before serving. Slice reserved strawberries in half through green cap. When ready to serve, fill phyllo shells with berries, place 2 shells on each dessert plate, drizzle with yogurt sauce and top with half a strawberry.

Nutrition (per serving)

Calories 111, Protein 2.8g, Carbohydrates 14.9g, Fat 4.6g, Fibre 0.5g, Sodium 75mg.

These crunchy phyllo cups are a breeze to bake in ordinary muffin cups. Then pile in fresh strawberries and drizzle with yogurt sauce jolted with a dash of brandy.