Phyllo Cups With Pistachio Cream
| 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 | T | Sugar |
| 1/4 | t | Vanilla |
| 1/4 | c | Pistachio nuts – toasted |
| chopped | ||
| Raspberries and chocolate | ||
| sauce for | ||
| garnish |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1599
Calories From Fat: 969
Total Fat: 110.8g
Cholesterol: 270.6mg
Sodium: 1175.9mg
Potassium: 1214.6mg
Carbohydrates: 139.3g
Fiber: 12.6g
Sugar: 81.6g
Protein: 24.4g