Phyllo Cups & Fillings

These are light, tasty and easy enough to make, I received the recipe from a friend, but also found it online.

Better Homes & Gardens


Nonstick cooking spray
8   sheets frozen phyllo dough (14×9-inch), thawed
4  tsp.  sugar
1 recipe  Honey Filling with Berries, Espresso Coconut-Macadamia Filling, or Lemon Cheesecake Filling (See Below)


Preheat oven to 350° F. 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.

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:

In bowl beat 3 ounces softened cream cheese until smooth. Beat in 2 tablespoons honey and 1/2 teaspoon vanilla.

Add 1/2 cup whipping cream. Beat until stiff peaks form. Spoon into phyllo cups. Top with sliced fresh strawberries or other berries.

If desired, drizzle with more honey. Makes 1-1/4 cups filling.

Espresso Coconut-Macadamia Filling:

In a bowl beat one 8-ounce package softened cream cheese, 1/3 cup sugar, and 1 teaspoon instant espresso powder.

Add 1/2 cup whipping cream. Beat until stiff peaks form. Stir in 1/4 cup finely chopped macadamia nuts and 1/2 cup toasted coconut.

Spoon into phyllo cups.

Garnish with additional nuts and toasted coconut.

Makes 2 cups filling.

Lemon Cheesecake Filling:

In a bowl beat one 8-ounce package softened cream cheese and 1/3 cup sugar until smooth.

Beat in 3 tablespoons purchased lemon curd. Spoon into phyllo cups.

Garnish with lemon peel twists. Makes 1-1/3 cups filling.


About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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