Phyllo Pastry Cups with Strawberries

Preheat the oven to 180°C fan (200°C conventional) and grease a muffin tin or small baking molds.

Halve the phyllo sheets and place one half into each muffin cup or mold so that an edge overhangs. Fold the edge loosely over and brush the dough with beaten egg yolk.

Bake the phyllo cups for about 15 minutes until golden; do not let them get too dark.

Remove the cups, let them cool completely and then carefully release them from the molds.

Whip the cream with the vanilla sugar until stiff. Stir the lemon zest into the vanilla yogurt and gently fold in the whipped cream.

Wash the strawberries, remove the stems and slice them.

Fill the cooled phyllo cups with the cream and arrange the strawberry slices on top. Serve immediately.