Cappuccino Cream Phyllo Cups

None of us are good at everything, but all of us are great at something. I am great at polishing my dessert plates. Nothing goes wasted, I lick the plate clean. The only thing that goes to waste in my household is my resolution: New Year’s resolution to give up sugar, spring resolution to get ready for summer and fit into a cute bathing suit (which involves giving up sugar again), summer resolution to….oh I can’t keep up with them all – literally. I want my cake and eat it too. I might never go to the beach again, but that’s OK. Besides, I’m pushing fifty – no one cares to see me in a bathing suit anyway. Here and there I stick to the healthy foods like gluten-free, organic, and what have you but let’s face it: it’s just a cover up for my sugar addiction, so I can have my cake guilt-free. It’s my only indulgence. Look at this dessert! Could you resist? You could?! Then you are a much stronger person than I. I, on the other hand, made a double batch of this filling and ate it with a serving spoon in one sitting.

The creamy filling can be made ahead and refrigerated until ready to serve. Try adding a tablespoon of liquor, like Kahlua or Baileys, before whipping the cream. That’s right, I say to heck with the resolution. Whit this recipe I’m wrapping up my phyllo dough series. If you haven’t already, check out these two creations with phyllo dough: Spinach and Cheese Phyllo Pie and Crispy Asparagus Straws with Port Fig Butter and Prosciutto 

Ingredients:
Serves 6

3 sheets frozen Phyllo Dough, thawed
2 tablespoons unsalted Butter, melted
2 tablespoons Sugar
1 tablespoon Instant Espresso Powder
1 cup cold Heavy Cream
2 tablespoons sweetened Condensed Milk
¼ teaspoon ground Cardamom or Cinnamon
Coarse Salt
½ teaspoon unsweetened Cocoa Powder

 

Directions:

Preheat oven to 325 degrees Fahrenheit. Lay one sheet phyllo on a work surface. Cover remaining sheets to prevent drying. Brush phyllo with one -third the butter and sprinkle with one-third the sugar. Repeat layering twice more with remaining phyllo, butter and sugar. Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.

 

Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.

Meanwhile, in a medium bowl, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, cardamom or cinnamon, and pinch of salt. Whisk until firm but not dry peaks form. Refrigerate until ready to serve (up to 2 days). Fill phyllo cups with cappuccino cream and sprinkle with cocoa powder. Serve immediately.

 

 

 

 

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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