Recipe: Tasty ~Raspberry Cream Phyllo Cups~

~Raspberry Cream Phyllo Cups~. Raspberry Dessert Cups, a simple and easy make-ahead dessert perfect for entertaining! Lemon-scented whipped cream and fresh berries in mini phyllo cups, an elegant raspberry dessert! I just can't get over how easy these raspberry dessert cups are!

Phyllo Dough Stars With Egg Cream, Raspberry Brie Phyllo Bites, Phyllo-wrapped Baked Brie.. These bites come together quickly, thanks to packaged mini phyllo shells. The filling doesn't need to be cooked. You can cook ~Raspberry Cream Phyllo Cups~ using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of ~Raspberry Cream Phyllo Cups~

1. Prepare 1 box of phyllo dough sheets.
2. Prepare 1 box of 16 oz heavy whipping cream.
3. You need 1 box of instant vanilla pudding.
4. Prepare 1 jar of raspberry jam.
5. It's 1 of powder sugar.
6. Prepare 1/2 box of cream cheese plus tbspn sugar.
7. It's 2 tsp of vanilla.
8. It's 1/2 cup of sugar.
9. You need 1 box of fresh raspberry.
10. Prepare 1 tbsp of sugar.
11. It's 1 of melted butter or cooking spray.
12. You need 1 of wet towl.
13. You need 1 of brush.

Combine honey and cream cheese in a small bowl; beat with a mixer at medium speed until smooth. This flaky, buttery phyllo dough is filled with a delicious raspberry cream cheese filling that is sure to please your family for a fun weekend breakfast. Fill each shell with the lemon curd and then top with a. While assembling, keep remaining dough covered with plastic wrap and a damp cloth.

~Raspberry Cream Phyllo Cups~ step by step

1. start by preheating oven as directed on box.
2. spray cupcake tin lightly set aside.
3. make sure have a moist kitchen towl to cover unused phyllo.
4. clean a surface place phillo on there you'll work with 1 sheet at a time there very delicate so be careful. lay 1 sheet down spray with cooking spray lightly or brush with melted butter, now add another layer. You will keep doing this till you have usually 4-6 layers depending on thickness of desired choice. Dont forget keep other phyllo coverd with moist towel they tend to dry out fast..
5. once you have your sheets as you like cut into squares big enough to cover each cupcake tin you want them bigger so they overlap, press in all sheets at once there's no uniformed order as long as you make sure your making the cup..
6. once there all in you can sprinkle around edges if you like with granulated sugar bake as directed take out let cool..
7. cream filling:.
8. add heavy cream, dry pudding, 1/2 cup granulated sugar and 1tspn vanilla to mixer. Beat till fluffy cream..
9. your cream cheese add 2tbspn sugar, 1 tspn vanilla beat till smooth and creamy add to whipping and incorporate..
10. now assemble add a tspn raspberry jam to each cup and top with whipping cream and fresh berry sprinkle with powder sugar..

Brush one phyllo sheet with butter. Top with another sheet; brush with butter. Repeat with remaining phyllo and butter. Cut stack lengthwise into three pieces; cut widthwise into fourths. Lightly press each stack into a greased muffin cup.

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