1 1/2poundfresh strawberries, about 4 cups, hulled and diced
Juice of half a lemon
1or 2 boxes mini phyllo shells, 15 shells to a box
In a medium sized saucepan add the diced strawberries reserving 1 cup.
Mash the berries with a potato masher until desired consistency is reached, mine was like lumpy jam.
Add in the lemon juice, water, sugar, cornstarch and salt.
Stir the mixture together until the cornstarch is completely incorporated.
Turn the stove on to medium heat, cooking and stirring the berry mixture until it thickens, about 8 minutes.
Remove the saucepan from the heat and stir in the extracts.
Cool the mixture completely, then cover and refrigerate until it is cold.
Once the mixture is cold stir in the remaining 1 cup of diced strawberries.
Just before serving fill each mini phyllo shell with a spoonful of the strawberry mixture and top with whipped cream.
The strawberry filling should make enough to fill about 30 of the mini phyllo shells. If you only want to make 15 the remaining filling should be good in the fridge for up to a week.The filling can be made a day or 2 ahead of time, but it is best to assemble these pie bites right before serving or the phyllo shells will become soggy.