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Berries & Cream in Phyllo Cups
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2 sheets frozen phyllo dough, thawed


1/2 cup fat free sour cream

1 tablespoon orange-flavored liqueur  

3 cups fresh blueberries, raspberries, blackberries and/or strawberries, sliced

1 tablespoon firmly packed brown sugar

 *Substitute frozen orange juice concentrate, thawed.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Invert six (6-ounce) custard cups onto 15x10x1-inch baking 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.

  3. STEP 3

    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.

  4. STEP 4

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

  5. STEP 5

    Heat broiler.

  6. STEP 6

    Combine sour cream and liqueur in bowl. Place phyllo cups onto 15x10x1-inch baking 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 1-2 minutes or until cups are golden brown. Serve immediately.

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