Phyllo Cups

Phyllo Cups

This recipe for individual phyllo cups offers a delicious choice of fillings including Honey with Berries, Espresso Coconut Macadamia, and Lemon Cheesecake.

Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
25 mins

Phyllo Cups

This recipe for individual phyllo cups offers a delicious choice of fillings including Honey with Berries, Espresso Coconut Macadamia, and Lemon Cheesecake.

Ingredients
  •  Nonstick cooking spray
  • 8   sheets frozen phyllo dough (14x9-inch), thawed
  • 4   teaspoons sugar
  • 1   Honey Filling with Berries, Espresso Coconut-Macadamia Filling, or Lemon Cheesecake Filling
Lemon Cheesecake Filling
  • 1  8  ounce package softened cream cheese
  • 1/3  cup sugar
  • 3   tablespoons lemon curd

Honey Filling with Berries
  • 3   ounces softened cream cheese
  • 2   tablespoons honey
  • 1/2  teaspoon vanilla
  • 1/2  cup whipping cream
  •  sliced fresh strawberries or other berries

Espresso Coconut-Macadamia Filling
  • 1  8  ounce package softened cream cheese
  • 1/3  cup sugar
  • 1   teaspoon instant espresso powder
  • 1/2  cup whipping cream
  • 1/4  cup finely chopped macadamia nuts
  • 1/2  cup toasted coconut

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Directions
1. 
Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Set aside. Lay out 1 sheet of phyllo dough (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Lightly coat phyllo with cooking spray; sprinkle with some of the sugar. Top with another sheet of phyllo. Lightly coat with cooking spray and sprinkle with sugar. Repeat layering with two more sheets of phyllo, the cooking spray, and sugar (using 4 sheets for one stack). Repeat with remaining sheets of phyllo, cooking spray, and sugar for a second stack.
2. 
Cut each stack in half lengthwise. Cut crosswise into thirds. There should be a total of 12 rectangles. Press 1 rectangle into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan; cool completely. Fill with desired filling. (Cups may be filled up to 1 hour before serving.) Makes 12 cups.
Lemon Cheesecake Filling
1. 
Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Set aside. Lay out 1 sheet of phyllo dough (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Lightly coat phyllo with cooking spray; sprinkle with some of the sugar. Top with another sheet of phyllo. Lightly coat with cooking spray and sprinkle with sugar. Repeat layering with two more sheets of phyllo, the cooking spray, and sugar (using 4 sheets for one stack). Repeat with remaining sheets of phyllo, cooking spray, and sugar for a second stack.
2. 
Cut each stack in half lengthwise. Cut crosswise into thirds. There should be a total of 12 rectangles. Press 1 rectangle into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan; cool completely. Fill with desired filling. (Cups may be filled up to 1 hour before serving.) Makes 12 cups.
Honey Filling with Berries
1. 
Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Set aside. Lay out 1 sheet of phyllo dough (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Lightly coat phyllo with cooking spray; sprinkle with some of the sugar. Top with another sheet of phyllo. Lightly coat with cooking spray and sprinkle with sugar. Repeat layering with two more sheets of phyllo, the cooking spray, and sugar (using 4 sheets for one stack). Repeat with remaining sheets of phyllo, cooking spray, and sugar for a second stack.
2. 
Cut each stack in half lengthwise. Cut crosswise into thirds. There should be a total of 12 rectangles. Press 1 rectangle into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan; cool completely. Fill with desired filling. (Cups may be filled up to 1 hour before serving.) Makes 12 cups.
Espresso Coconut-Macadamia Filling
1. 
Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Set aside. Lay out 1 sheet of phyllo dough (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Lightly coat phyllo with cooking spray; sprinkle with some of the sugar. Top with another sheet of phyllo. Lightly coat with cooking spray and sprinkle with sugar. Repeat layering with two more sheets of phyllo, the cooking spray, and sugar (using 4 sheets for one stack). Repeat with remaining sheets of phyllo, cooking spray, and sugar for a second stack.
2. 
Cut each stack in half lengthwise. Cut crosswise into thirds. There should be a total of 12 rectangles. Press 1 rectangle into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan; cool completely. Fill with desired filling. (Cups may be filled up to 1 hour before serving.) Makes 12 cups.

nutrition information

Per Serving: cal. (kcal) 161, Fat, total (g) 8, chol. (mg) 22, sat. fat (g) 4, carb. (g) 20, fiber (g) 1, pro. (g) 3, vit. A (IU) 243, vit. C (mg) 7, sodium (mg) 148, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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