Mini Phyllo Cups With Cappuccino Cream Recipes
MINI PHYLLO CUPS WITH CAPPUCCINO CREAM
Provided by Martha Stewart
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 325.
- Melt butter in a small saucepan or in a bowl in the microwave.
- Phyllo dries out very quickly so lay a very slightly damp towel over the unused sheets while you work). Lay one sheet of phyllo flat on a work surface. Brush phyllo with butter and sprinkle with sugar (about 2 teaspoons worth).
- Repeat layering twice more with phyllo, butter, and sugar (so you have three layers of phyllo).
- Cut stacked phyllo into 12 pieces that are approximately 3 inches square and gently press each square into a cup of a mini muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.
- Repeat with the next sheets until all the cups are filled.
- Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through.
- Let cool completely in pan on a wire rack. You can store them (un-filled) for up to 2 days in tupperware. They're delicate so don't squish them.
- Meanwhile, in a medium bowl or a stand mixer, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, mascarpone, cinnamon, liquor (if using) and pinch of salt.
- Beat 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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