How to Design a Dessert Board
No need to limit dessert options—provide a beautiful assortment of sweet small bites. Calculate a total 5 - 6 dessert pieces per guest.
Ingredients
EASY PREP LEMON CURD CUPS
- Phyllo shells (find them in the freezer case)
- Lemon curd
- slice d strawberries
- PREPARED ITEMS: (Pick up a selection of your favorites from our bakery.)
- Rugelach
- Assorted macarons
- Petite Brownies
- Pumpkin Caramel Brownies
- Toffee candy
- Petit fours
- Mini beignets
- Marshmallows
- Sugarfina Champagne Bubbles candy
COMPLEMENTARY ITEMS
- Fresh raspberries
Directions
- To make Lemon Curd Cups: Crisp phyllo shells according to package directions. Let cool 10 minutes. Place 1 - 2 tablespoons lemon curd in each phyllo cup. Top each with a strawberry slice.
- To assemble the board: Break toffee into smaller pieces. Cut brownies into bite-sized portions.
- Arrange items on tray in clusters. Stack some desserts to create varying heights. Lay a few items on their sides for added interest.