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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
1 pkg filo or phyllo
1/2 C yogurt
2 tsp brown sugar
2 Tb butter, melted
The night before, take your frozen package of phyllo and let it defrost in the fridge overnight.
The next day, in a small bowl, mix the yogurt, brown sugar, and melted butter.
Grease two mini muffin tins. Unroll the defrosted phyllo and carefully peel off eight sheets. Using a sharp knife or a pizza cutter, slice the sheets of phyllo into sixteen squares (4 rows and 4 columns). (Cut larger squares if you're making full size muffin cups).
Press the first square into a muffin cup. Brush on the yogurt mixture, making especially sure to get the overhanging edges (or they'll burn). Cover the phyllo with plastic wrap when you're not picking up a new square. Press three more squares into the muffin cup (for a total of four squares per cup), brushing each with the yogurt mixture. Repeat for each muffin cup. Bake at 350 for 15 minutes, or until the sides are golden and crisp. Let cool.
While the cups cool and bake, make the fillings.
Rum, Chocolate, And Cherries
1/2 C whipping cream
1/8 C sugar
6 Tb dark chocolate
2 tsp rum
1 Tb butter
12 fresh bing cherries, pitted and halved
Beat together 1/2 C heavy whipping cream and 1/8 C sugar. (If you're doing both types of pastry cups (chocolate cherry and blueberries with cream), double this and beat 1 C cream and 1/4 C sugar because you need this for both) for 10 minutes, watching carefully.
On a double boiler, mix chocolate, rum, and butter. Dollop a little chocolate into the bottom of twelve filo cups. Top with whipped cream. Add another small dollop of chocolate. Place one cherry, halved and pitted, on each cup. If you have any extra chocolate or cream place it on top as well.
Blueberries and cream
1/2 C heavy whipping cream
1/8 C sugar
2 Tb plum jam
Blueberries
Beat together 1/2 C heavy whipping cream and 1/8 C sugar. Fill each phyllo cup with whipped cream, then top with a dash of plum preserves and 4-5 blueberries. Press the blueberries down into the cream, and top with a few more blueberries.
Refrigerate both types of cups before serving.
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CHOCOLATE, RUM, AND FRESH CHERRY CUPS & BLUEBERRY CREAM CUPS
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
1 pkg filo or phyllo
1/2 C yogurt
2 tsp brown sugar
2 Tb butter, melted
The night before, take your frozen package of phyllo and let it defrost in the fridge overnight.
The next day, in a small bowl, mix the yogurt, brown sugar, and melted butter.
Grease two mini muffin tins. Unroll the defrosted phyllo and carefully peel off eight sheets. Using a sharp knife or a pizza cutter, slice the sheets of phyllo into sixteen squares (4 rows and 4 columns). (Cut larger squares if you're making full size muffin cups).
Press the first square into a muffin cup. Brush on the yogurt mixture, making especially sure to get the overhanging edges (or they'll burn). Cover the phyllo with plastic wrap when you're not picking up a new square. Press three more squares into the muffin cup (for a total of four squares per cup), brushing each with the yogurt mixture. Repeat for each muffin cup. Bake at 350 for 15 minutes, or until the sides are golden and crisp. Let cool.
While the cups cool and bake, make the fillings.
Rum, Chocolate, And Cherries
1/2 C whipping cream
1/8 C sugar
6 Tb dark chocolate
2 tsp rum
1 Tb butter
12 fresh bing cherries, pitted and halved
Beat together 1/2 C heavy whipping cream and 1/8 C sugar. (If you're doing both types of pastry cups (chocolate cherry and blueberries with cream), double this and beat 1 C cream and 1/4 C sugar because you need this for both) for 10 minutes, watching carefully.
On a double boiler, mix chocolate, rum, and butter. Dollop a little chocolate into the bottom of twelve filo cups. Top with whipped cream. Add another small dollop of chocolate. Place one cherry, halved and pitted, on each cup. If you have any extra chocolate or cream place it on top as well.
Blueberries and cream
1/2 C heavy whipping cream
1/8 C sugar
2 Tb plum jam
Blueberries
Beat together 1/2 C heavy whipping cream and 1/8 C sugar. Fill each phyllo cup with whipped cream, then top with a dash of plum preserves and 4-5 blueberries. Press the blueberries down into the cream, and top with a few more blueberries.
Refrigerate both types of cups before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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