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Orange Cream Crisps with Tropical Fruit Sauce

Holiday 2011
201106086.jpg
food and drink

BY: Lucy Waverman

Each step of this magnificent dessert maybe made up to three days ahead of time. The crunchiness of the caramelized phyllo pastry contrasts beautifully with the rich cream. Put the dessert together a few hours before serving.

4 sheets phyllo pastry
1/4 cup (60 mL) melted butter
⅓ cup (80 mL) granulated sugar
1/2 tsp (2 mL) cinnamon

FILLING
1/2 cup (125 mL) orange juice
2 tbsp (30 mL) grated orange zest
1/2 cup (125 mL) unsalted butter
1/2 cup (125 mL) granulated sugar
5 eggs

TROPICAL FRUIT SAUCE
2 cups (500 mL) chopped ripe mango
2 cups (500 mL) chopped ripe papaya
1/4 cup (60 mL) orange juice
1/4 cup (60 mL) lime juice
Sugar to taste
2 tbsp (30 mL) orange liqueur
1/2 cup (125 mL) whipping cream


GARNISH
2 cups (500 mL) pomegranate seeds or berry fruits
Mint sprigs

1 Preheat oven to 350°F (180°C). Butter a cookie sheet large enough to hold phyllo in1 layer.

2 Place phyllo on cookie sheet. Brush with butter and sprinkle evenly with about 4 tsp (20 mL) sugar. Place a second sheet on top, brush with butter, sprinkle with sugar and all the cinnamon. Place another sheet on top and butter and sugar again. Finish with the last sheet, brush with butter and sprinkle with remaining sugar. Cover with parchment paper and a second cookie sheet to weigh it down.

3 Bake for 15 to 18 minutes or until sheets are golden brown. Remove cookie sheet and parchment paper. Cut phyllo while still hot into 3-inch (8-cm) lengths and cut each slice into 3-inch (8-cm) squares. Remove to wire rack to cool.

4 Place orange juice and zest into a pot and bring to boil. Boil until reduced to ¼ cup (60 mL). Add butter, sugar and eggs to pot. On low heat, whisk mixture together until it thickens and coats the back of a spoon. Remove from heat, place in large bowl and cool.

5 Combine mango and papaya in food processor or blender and purée until smooth. Stir ½ cup (125 mL) purée into orange curd. Stir in juices, sugar and orange liqueur to remaining sauce. Reserve sauce.

6 Whip cream and fold together with orange curd. Refrigerate until set, about 1 hour.

7 To finish dessert: place a square of phyllo crisp on a serving plate. Top with a spoonful of cream. Add a second layer of phyllo, more cream and finish with a third phyllo crisp. Spoon sauce around and scatter with seeds and mint.Makes 4 to 5 crisps

What to Serve

LCBO#:265157
$11.45  
201106086.jpg
food and drink

Orange Cream Crisps with Tropical Fruit Sauce

Holiday 2011

BY: Lucy Waverman

Each step of this magnificent dessert maybe made up to three days ahead of time. The crunchiness of the caramelized phyllo pastry contrasts beautifully with the rich cream. Put the dessert together a few hours before serving.

4 sheets phyllo pastry
1/4 cup (60 mL) melted butter
⅓ cup (80 mL) granulated sugar
1/2 tsp (2 mL) cinnamon

FILLING
1/2 cup (125 mL) orange juice
2 tbsp (30 mL) grated orange zest
1/2 cup (125 mL) unsalted butter
1/2 cup (125 mL) granulated sugar
5 eggs

TROPICAL FRUIT SAUCE
2 cups (500 mL) chopped ripe mango
2 cups (500 mL) chopped ripe papaya
1/4 cup (60 mL) orange juice
1/4 cup (60 mL) lime juice
Sugar to taste
2 tbsp (30 mL) orange liqueur
1/2 cup (125 mL) whipping cream


GARNISH
2 cups (500 mL) pomegranate seeds or berry fruits
Mint sprigs

1 Preheat oven to 350°F (180°C). Butter a cookie sheet large enough to hold phyllo in1 layer.

2 Place phyllo on cookie sheet. Brush with butter and sprinkle evenly with about 4 tsp (20 mL) sugar. Place a second sheet on top, brush with butter, sprinkle with sugar and all the cinnamon. Place another sheet on top and butter and sugar again. Finish with the last sheet, brush with butter and sprinkle with remaining sugar. Cover with parchment paper and a second cookie sheet to weigh it down.

3 Bake for 15 to 18 minutes or until sheets are golden brown. Remove cookie sheet and parchment paper. Cut phyllo while still hot into 3-inch (8-cm) lengths and cut each slice into 3-inch (8-cm) squares. Remove to wire rack to cool.

4 Place orange juice and zest into a pot and bring to boil. Boil until reduced to ¼ cup (60 mL). Add butter, sugar and eggs to pot. On low heat, whisk mixture together until it thickens and coats the back of a spoon. Remove from heat, place in large bowl and cool.

5 Combine mango and papaya in food processor or blender and purée until smooth. Stir ½ cup (125 mL) purée into orange curd. Stir in juices, sugar and orange liqueur to remaining sauce. Reserve sauce.

6 Whip cream and fold together with orange curd. Refrigerate until set, about 1 hour.

7 To finish dessert: place a square of phyllo crisp on a serving plate. Top with a spoonful of cream. Add a second layer of phyllo, more cream and finish with a third phyllo crisp. Spoon sauce around and scatter with seeds and mint.Makes 4 to 5 crisps

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