Mini Fillo Shell Dessert Recipes

Chocolate Mousse Cream Cheese Phyllo Dessert Cups

WEBApr 11, 2022 · Melt the chocolate in the microwave in a microwave-safe bowl and allow to cool. Whip the heavy cream until stiff, then mix in the …

1. Remove the shells from their package and set aside.
2. To a microwave safe bowl, add the chocolate and microwave for 15 second increments, stirring until melted. Set aside to cool slightly.
3. To a stand mixer or bowl using a hand mixer, whip the heavy cream until you get soft peaks. Add the melted chocolate and whip until the chocolate and cream are well mixed.
4. Transfer the chocolate mousse to a ziptop bag or piping bag and snip the corner. Pipe the mousse into each of the shells to fill half way.

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Berry phyllo cups with lemon cheesecake cream

WEBJun 27, 2017 · Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the …

Rating: 5/5(3)
1. Take the frozen phyllo cups out of the packet to defrost a few minutes before you need them (they will probably only take as long as it takes to prepare everything else) - they won't take long but don't leave them in the packaging as you don't want them to potentially soak up any ice that may be in there and go soggy.
2. Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the strawberries relatively thinly. You can do all of this ahead of time.
3. Fill the phyllo cups about 3/4 full with the lemon cheesecake cream - you can spoon it in or I found it easiest to pipe it.
4. Stand two slices of strawberry in the middle of each cup - I use two of slightly different sizes to look a little better but it doesn't really matter - and then place a blueberry on each side. Refrigerate until ready to serve, but try not to make them more than 1 - 2hours ahead as the pastry will soften.

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