These pretty cups with a creamy lemon filling are perfect for any celebration.
| 1/2 |
|
cup whipping cream |
| 1/4 |
|
cup powdered sugar |
| 1/8 |
|
teaspoon salt |
| 1/2 |
|
cup sour cream |
| 1 |
|
teaspoon freshly grated lemon zest |
| 1 |
|
teaspoon lemon juice |
| 1/4 |
|
teaspoon lemon extract
Candied violets or lemon twists, if desired |
Heat oven to 350°F. Lay
1 sheet
phyllo on counter; brush with melted butter. Sprinkle with 1 tablespoon sugar. Repeat, stacking next 3 sheets of phyllo on first sheet. Lay final sheet of phyllo on top; brush with melted butter. Starting at top of long side, cut phyllo into 4 equal strips. Starting at shorter side, cut phyllo into 3 equal strips to make a total of 12 square pieces.
Press 1 layered square
phyllo in each muffin cup. Bake for 9 to 11 minutes or until lightly browned. Cool 1 to 2 minutes. Using tip of knife, carefully remove phyllo cups. Cool on wire rack.
Beat whipping cream, powdered sugar and salt in small bowl at medium-high speed until soft peak form. Add all remaining filling ingredients; continue beating until well mixed. Spoon
1 rounded tablespoon
lemon filling into each phyllo cups. Garnish with candied violets or lemon twists, if desired.
