Looking for something a little different for dessert? These phyllo cups can be served with any number of sweet or savory fillings and are incredibly easy to make, nor are they as unhealthy as they could be with a few of Elle’s tweaks. Seriously, you need to serve these at your next dinner party… you’ll get rave reviews and everybody will think you’re a gourmet chef! Coming from me, a non-baker, when I tell you how easy this was you’ll be a fan of phyllo forever.
Ingredients:
whole wheat phyllo dough, defrosted in the fridge for 30 minutes (depends on how many cups you want to make, but I used a 1 packet and got 12 cups out of it)
butter flavored cooking spray (usually when working with phyllo dough, each layer is brushed with melted butter… using the spray is quicker, easier, and contributes considerably fewer calories and fat)
mixed berries (I had strawberries, blueberries, raspberries, and blackberries in the freezer)
peaches, diced (again, I always have a bag in the freezer)
1 packet of Splenda (you could also use honey, but I like Splenda for helping berries to macerate
Ingredients:
whole wheat phyllo dough, defrosted in the fridge for 30 minutes (depends on how many cups you want to make, but I used a 1 packet and got 12 cups out of it)
butter flavored cooking spray (usually when working with phyllo dough, each layer is brushed with melted butter… using the spray is quicker, easier, and contributes considerably fewer calories and fat)
mixed berries (I had strawberries, blueberries, raspberries, and blackberries in the freezer)
peaches, diced (again, I always have a bag in the freezer)
1 packet of Splenda (you could also use honey, but I like Splenda for helping berries to macerate
splash of vanilla extract
pinch of salt
pinch of cinnamon
Preheat the oven to 350 degrees.
Ok, so you need to work quickly with phyllo dough because it dries out very easily and it needs to be kept cold. Unroll the phyllo out on the counter and spray every other layer with the cooking spray before cutting it into 6 squares. Each square is then divided in half (layer-wise) so that you have 12 equal squares of prepared phyllo. Using an ungreased muffin tin, fill each slot with one of the phyllo squares, carefully creating a cup with the dough. Bake the phyllo cups at 350 degrees for 7-8 minutes or until slightly puffed and golden brown around the edges.
Meanwhile, in separate bowls, prepare the fillings: For the mixed berries, defrost them in the microwave for one minute before stirring in the Splenda, vanilla extract, and a scant pinch of salt. Set aside to allow the fruit to macerate. For the peaches, defrost for 45 seconds before tossing with the cinnamon and another scant pinch of salt. You can add a bit of Splenda if necessary, but frozen peaches are usually sweet enough on their own. Once the phyllo cups have cooled enough to handle, fill each cup with the fruit topping of choice and serve right away while the pastry is still warm and crisp.
Enjoy!
(Addendum: After the first night I made these and snapped this pic, I had several cups left over that I stored in a Ziploc bag in the fridge. Just tonight, I reheated a couple of the phyllo cups in the oven and this time I crumbled a square of Ghiradelli dark chocolate into each one to melt before filling the warmed cup with diced fresh strawberries. Divine!)
Really Enjoy!
pinch of salt
pinch of cinnamon
Preheat the oven to 350 degrees.
Ok, so you need to work quickly with phyllo dough because it dries out very easily and it needs to be kept cold. Unroll the phyllo out on the counter and spray every other layer with the cooking spray before cutting it into 6 squares. Each square is then divided in half (layer-wise) so that you have 12 equal squares of prepared phyllo. Using an ungreased muffin tin, fill each slot with one of the phyllo squares, carefully creating a cup with the dough. Bake the phyllo cups at 350 degrees for 7-8 minutes or until slightly puffed and golden brown around the edges.
Meanwhile, in separate bowls, prepare the fillings: For the mixed berries, defrost them in the microwave for one minute before stirring in the Splenda, vanilla extract, and a scant pinch of salt. Set aside to allow the fruit to macerate. For the peaches, defrost for 45 seconds before tossing with the cinnamon and another scant pinch of salt. You can add a bit of Splenda if necessary, but frozen peaches are usually sweet enough on their own. Once the phyllo cups have cooled enough to handle, fill each cup with the fruit topping of choice and serve right away while the pastry is still warm and crisp.
Enjoy!
(Addendum: After the first night I made these and snapped this pic, I had several cups left over that I stored in a Ziploc bag in the fridge. Just tonight, I reheated a couple of the phyllo cups in the oven and this time I crumbled a square of Ghiradelli dark chocolate into each one to melt before filling the warmed cup with diced fresh strawberries. Divine!)
Really Enjoy!
They look too good to be eaten. Good enough for the cover of a magazine even!
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