| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Home5 |
1 |
servings |
INGREDIENTS
| 4 |
|
Sheets phyllo dough |
| 1/4 |
c |
Melted butter |
| 1/4 |
c |
Sugar |
| 1/3 |
c |
Heavy cream |
| 1/3 |
c |
Sour cream |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Vanilla |
| 1/4 |
c |
Pistachio nuts – toasted; chopped |
|
|
Raspberries and chocolate sauce for |
|
|
; garnish |
INSTRUCTIONS
CREAM
Directions: Phyllo Cups - Place 1 sheet of phyllo on a work surface and
brush with melted butter. Sprinkle with sugar. Cover with a second sheet of
phyllo. Brush with melted butter and sprinkle with sugar. Repeat until the
four sheets are used. Cut the layered stack into 12 equal squares. Place 2
squares into each cup of a large muffin pan, slightly overlapping the
phyllo to form a cup. Bake at 350 degrees for 10-15 minutes until golden.
Pistachio Cream - Beat together the heavy cream, sour cream, sugar, and
vanilla with an electric mixer until almost stiff. Stir in the pistachios.
To serve, fill each phyllo cup with the cream and top with raspberries and
chocolate sauce.
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