Sugared phyllo cups with fresh cream and fruit



20 min


27 min



Sugared phyllo cups with fresh cream and fruit


  • 4 sheets fozen phyllo pastry , thawed
  • 1/4 cup unsalted butter
  • fresh mixed berries
  • 2 cups 35% cream


  • Preheat oven to 350C (180F). Lightly coat or spray a 12 cup muffin tin with oil. Place a phyllo sheet on a large cutting board or the counter. Lightly brush with some of the butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges. Repeat brushing, sprinkling and layering until all phyllo sheets are used, ending with sugar sprinkled overtop. Cut phyllo stack into 12 equal squares.
  • Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over. Repeat with remaining phyllo square stacks. Prick bottom of cups with a fork. Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
  • Fill each cup with a spoonful of fresh fruit and a dollop of whipped cream.

Nutrition (per serving)

  • Calories
  • 63,
  • Protein
  • 1 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 4 g,
  • Sodium
  • 31 mg.

Impress guests with individual phyllo cups topped with seasonal fruit and fresh cream – they’re as pretty as they are delicious.

Lime-Laced Cream

Flavour whipping cream by adding 1 tsp freshly grated lime rind per cup cream before whipping. Then, using an electric mixer on medium-high, whip cream until definite peaks form when beaters are lifted.