Lemon & Créme Fraîche Phyllo Cups
These pretty cups with a creamy lemon filling are perfect for any celebration.
30 min.prep time
55 min.total time
10 sheets frozen phyllo (filo) dough, thawed
1/2 cup sugar
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
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.
Nutrition Facts (1 serving)
Dietary Fiber: 0g
Recipe #11050©2008Land O'Lakes, Inc.