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  Phyllo dough sheet 8 (14 Inches X 9 Inches)
  Butter 1⁄3 Cup (5.33 tbs), melted
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Vanilla chips/White chips 1⁄2 Cup (8 tbs)
  Milk 2 Tablespoon
  Cream cheese 8 Ounce, softened (1 Package)
  Frozen whipped topping 8 Ounce, thawed (1 Carton)
  Seedless raspberry preserves 1⁄2 Cup (8 tbs), room temperature

Place one sheet of phyllo dough on a work surface (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out); brush sheet with butter and dust with sugar.
Top with a second sheet of phyllo; brush with butter and dust with sugar.
Cut into 12 squares.
Place one square on top of a second square, alternating corner points; press into a greased muffin cup.
Repeat with remaining 10 squares, filling five more muffin cups.
Repeat the process three times with remaining phyllo dough, butter and sugar.
Bake at 350° for 5-6 minutes or until lightly browned.
Carefully remove from pans to wire racks to cool.
In a microwave-safe bowl, heat vanilla chips and milk at 70% power until chips are melted; stir until smooth.
In a large mixing bowl, beat cream cheese and melted chip mixture until smooth.
Fold in whipped topping.
Spoon or pipe into phyllo cups; drizzle with preserves.
Cover and refrigerate until serving.
Garnish cups with chocolate and candy sticks if desired.

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Fancy Phyllo Cups Recipe