Strawberry and Lemon Pastry Cloud

To prepare the phyllo: preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. On a clean work surface, lay out a single sheet of phyllo dough. Brush with melted butter and sprinkle with turbinado sugar. Lay the next sheet of phyllo dough directly on top of the first, brush with butter and sprinkle with sugar. Repeat until all 5 sheets of phyllo have been used. Note: You’ll need to work quickly so the phyllo dough sheets do not dry out. If you have to step away, cover the phyllo with a lightly dampened paper towel.

Use a sharp knife or pizza cutter to cut the phyllo dough into 9 even rectangles, measuring approximately 3×4 inches. Transfer to your lined baking sheet and bake for 7-8 minutes or until deep golden brown and puffy. Place on a wire rack to cool.

To prepare the strawberry syrup: Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil then reduce heat and simmer for 20-25 minutes. Let cool.

To prepare the lemon-vanilla cream: In the bowl of a stand mixer fitted with whisk attachment, add the cream and powdered sugar. Whisk on high until mixture begins to thicken. Add the lemon zest and vanilla and continue to beat until thick. Refrigerate until ready to use.

Use a pastry bag (or ziplock bag with tip cut off) to pipe lemon whipped cream onto a rectangle of phyllo dough. Top with sliced strawberries then add another layer of phyllo. Pipe on more cream then add more strawberries. Drizzle with strawberry syrup. Add a final rectangle of phyllo dough and sprinkle with powdered sugar. Top with a dollop of whipped cream and a sliced strawberry to garnish.