Berries & Cream In Phyllo Cups

Berries & Cream In Phyllo Cups

Phyllo nests are a festive way to serve fruit as an elegant dessert.

30 min.prep time 60 time
6 servings
000 Ratings



2 sheets frozen phyllo dough, thawed


1 tablespoon orange-flavored liqueur or frozen orange juice concentrate, thawed
3 cups fresh blueberries, raspberries, blackberries and/or strawberries, sliced
1 tablespoon firmly packed brown sugar


Heat oven to 375°F. Invert six (6-ounce) custard cups onto 15x10x1-inch jelly-roll pan. Spray cups with no-stick cooking spray. Working quickly so pieces do not become brittle, cut both sheets of phyllo dough into thirds in both directions forming 18 (5 5/8x4 1/4-inch) pieces.

Place 1 piece of dough onto each inverted custard cup; spray with no-stick cooking spray. Add second piece of phyllo dough with points at an angle to the first piece; press lightly to form shape of cup. Spray with no-stick cooking spray. Add third piece of dough; repeat spray.

Bake for 9 to 12 minutes or until lightly browned around edges and crisp. Remove from custard cups immediately. Place onto cooling rack, right-side up; cool completely.

Heat broiler. Meanwhile, combine sour cream and liqueur in small bowl. Just before serving, place phyllo cups onto 15x10x1-inch jelly-roll pan. Fill each cup with 1/2 cup berries; spoon about 1 tablespoon sour cream mixture over berries. Sprinkle evenly with brown sugar. Broil 6 to 8 inches from heat until cups are golden brown (1 to 2 minutes).

Nutrition Facts (1 serving)

Calories: 90

Fat: 1g

Cholesterol: 0mg

Sodium: 50mg

Carbohydrates: 17g

Dietary Fiber: 3g

Protein: 2g

Recipe #7510©1995Land O'Lakes, Inc.

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