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Lemon & Crème Fraîche Phyllo Cups
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Phyllo Cups

10 sheets frozen phyllo (filo) dough, thawed

1/2 cup Land O Lakes® Butter, melted

1/2 cup sugar


1/2 cup Land O Lakes® Heavy 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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Lay 1 sheet phyllo onto counter; brush with melted butter. Sprinkle with 1 tablespoon sugar. Repeat, stacking next 3 sheets of phyllo onto 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 total of 12 square pieces.

  3. STEP 3

    Press 1 layered square phyllo in each muffin cup. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes. Use tip of knife to carefully remove phyllo cups. Place onto cooling rack.

  4. STEP 4

    Beat whipping cream, powdered sugar and salt in 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.

  5. STEP 5

    Garnish with candied violets or lemon twists, if desired.

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