Reviews (1) Add Rating & Review 72 Ratings 5 star values: 14 4 star values: 19 3 star values: 25 2 star values: 9 1 star values: 5 Martha Stewart Member Rating: Unrated 06/22/2014 I doubled the recipe for a party of 45 and was left with a significant amount of cream. I added Bailey's to it, which gave it a nice hint of booze. This is a great and simple recipe. I actually made the phyllo cups. The sugar helps it along as opposed to purchasing the little Athens cups. This cream can be used for myriad things from a topping for berries or ice cream to a quick whipped cream frosting for some chocolate cake you made. It is tasty and not overly sweet.
Back to Phyllo Cups with Cappuccino Cream All Reviews for Phyllo Cups with Cappuccino Cream - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary total: 30 mins Servings: 6 med105536_0510_phyllo_cup.jpg
Ingredients Ingredient Checklist 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 1/4 teaspoon ground cardamom or cinnamon Coarse salt 1/2 teaspoon unsweetened cocoa powder
Cook’s Notes The creamy filling can be made in advance and refrigerated until ready to serve.
Gallery Read the full recipe after the video.
Recipe Summary total: 30 mins Servings: 6 med105536_0510_phyllo_cup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary total: 30 mins Servings: 6
Recipe Summary
total: 30 mins
Servings: 6
total: 30 mins
total:
30 mins
Servings: 6
6
med105536_0510_phyllo_cup.jpg
med105536_0510_phyllo_cup.jpg
Ingredients
Ingredients
- 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 1/4 teaspoon ground cardamom or cinnamon Coarse salt 1/2 teaspoon unsweetened cocoa powder
Directions
Preheat oven to 325 degrees. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a lightly damp towel). 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, 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.
Cook’s Notes The creamy filling can be made in advance and refrigerated until ready to serve.
Cook’s Notes
The creamy filling can be made in advance and refrigerated until ready to serve.
Reviews (1)
Add Rating & Review 72 Ratings 5 star values: 14 4 star values: 19 3 star values: 25 2 star values: 9 1 star values: 5
Martha Stewart Member Rating: Unrated 06/22/2014 I doubled the recipe for a party of 45 and was left with a significant amount of cream. I added Bailey's to it, which gave it a nice hint of booze. This is a great and simple recipe. I actually made the phyllo cups. The sugar helps it along as opposed to purchasing the little Athens cups. This cream can be used for myriad things from a topping for berries or ice cream to a quick whipped cream frosting for some chocolate cake you made. It is tasty and not overly sweet.
Reviews (1)
Add Rating & Review 72 Ratings 5 star values: 14 4 star values: 19 3 star values: 25 2 star values: 9 1 star values: 5
Add Rating & Review
72 Ratings 5 star values: 14 4 star values: 19 3 star values: 25 2 star values: 9 1 star values: 5
72 Ratings 5 star values: 14 4 star values: 19 3 star values: 25 2 star values: 9 1 star values: 5
72 Ratings 5 star values: 14 4 star values: 19 3 star values: 25 2 star values: 9 1 star values: 5
5 star values: 14 4 star values: 19 3 star values: 25 2 star values: 9 1 star values: 5
Martha Stewart Member Rating: Unrated 06/22/2014 I doubled the recipe for a party of 45 and was left with a significant amount of cream. I added Bailey's to it, which gave it a nice hint of booze. This is a great and simple recipe. I actually made the phyllo cups. The sugar helps it along as opposed to purchasing the little Athens cups. This cream can be used for myriad things from a topping for berries or ice cream to a quick whipped cream frosting for some chocolate cake you made. It is tasty and not overly sweet.Martha Stewart Member
Rating: Unrated 06/22/2014
I doubled the recipe for a party of 45 and was left with a significant amount of cream. I added Bailey’s to it, which gave it a nice hint of booze. This is a great and simple recipe. I actually made the phyllo cups. The sugar helps it along as opposed to purchasing the little Athens cups. This cream can be used for myriad things from a topping for berries or ice cream to a quick whipped cream frosting for some chocolate cake you made. It is tasty and not overly sweet.
Rating: Unrated
All Reviews for Phyllo Cups with Cappuccino Cream
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Phyllo Cups with Cappuccino Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
