Fancy Phyllo Cups
|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)|
|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.