It has been SO long since I shared a new recipe with all of you, so I am excited to share this Phyllo cup dessert recipe. It’s not a good excuse, but it is an oldie: I have just been too darn busy. This was my first holiday season with the Etsy shop up and running, so it was a whole new adjustment. For only being open 3 months at that point, I could not be happier with the amount of orders I received. It wasn’t anything crazy, but it was steady and felt really good. I was also super relieved that I had completed most of my Christmas shopping before December ever started. I don’t think I could have handled completing orders and buying gifts. It is something I need to keep in mind in the future, too, so I don’t end up shopping Christmas Eve for my family.
Now, back to the food! This Phyllo cup dessert recipe was something I made for Thanksgiving. I was looking for something relatively portable since Bryan and I were taking the El downtown, walking four blocks, taking the Metra to the burbs, and then catching a ride from my sister to my parent’s house. What made these enticing for me was that I could keep the fillings in individual containers during the trip; I didn’t have to worry about them getting smushed.
I made three different fillings, and I will admit that the Lemon Cheesecake filling was everyone’s favorite. I am currently trying to think of other ways to use this filling in the future; I loved it that much. Maybe in shortbread cups? But I digress… For this recipe, you can either buy pre-made mini Phyllo cups or you can make your own cups using Phyllo dough.
LEMON CHEESECAKE FILLING
8oz Cream Cheese
1/3 cup sugar
1 tsp vanilla
1 large lemon (zest and juice)
1. Zest the lemon
2. Put cream cheese, sugar, vanilla, and lemon zest into a bowl.
3. Juice the lemon and add to the bowl.
4. Beat the ingredients into creamy
1 cup heavy whipping cream
1 tbsp sugar
1/2 tsp vanilla
2 strawberry fruit bars (a natural fruit popsicle)
1. Chill your mixing bowl
2. Beat the first three ingredients together until you get soft peaks
3. Add the melted (but still cold) strawberry bars and beat till you get stiff peaks
CHOCOLATE MOUSSE FILLING
1/2 cup unsweetened cocoa
1 tsp vanilla
1/2 cup chocolate syrup
2 cups whipped topping
1. Mix together first three ingredients
2. Fold in whipped topping
NOTE: This is not a “sweet” filling.
Have you made any desserts with Phyllo cups?