Celigle

Instructions

1. Prepare filo squares – place one sheet of pastry on clean countertop, brush with butter, sprinkle with approx. 1 tsp of white sugar. Repeat this process 4 times.
2. Cut pastry into 12 equal squares. Place squares on silicone mat lined baking sheet. Bake in 350 degree oven for 15 mins or until golden brown.
3. Whip mascarpone with hand mixer or in a stand mixer with juice and zest of lemons and 1⁄2 C white sugar.
4. Remove stems from strawberries, place half in a pot with sugar, vanilla bean and 1⁄2 C water. Cook on low heat until berries have softened. Once cool, add remaining berries, Gran Marnier and store in fridge.
5. To assemble, place a small dollop of mascarpone cream on plate, followed by a filo square. Repeat 3 times. Top with strawberry compote and mint sprig.