No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Phyllo Cups with Cappuccino Cream

The creamy filling can be made in advance and refrigerated until ready to serve. Try adding a tablespoon of liqueur, like Kahlua or Baileys, before whipping the cream.

  • total time: 30 mins
  • servings: 6

advertisement

advertisement

Ingredients

  • 3 sheets frozen phyllo dough, thawed
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon instant espresso powder
  • 1 cup cold heavy cream
  • 2 tablespoons sweetened condensed milk
  • 1/4 teaspoon ground cardamom or cinnamon
  • Coarse salt
  • 1/2 teaspoon unsweetened cocoa powder

Directions

  1. Step 1

    Preheat oven to 325. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a lightly damp towel). Brush phyllo with one-third the butter and sprinkle with one-third the sugar. Repeat layering twice more with remaining phyllo, butter, and sugar. Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.

  2. Step 2

    Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.

  3. Step 3

    Meanwhile, in a medium bowl, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, cardamom, and pinch of salt. Whisk until firm but not dry peaks form. Refrigerate until ready to serve (up to 2 days). Fill phyllo cups with cappuccino cream and sprinkle with cocoa powder. Serve immediately.

Source
Everyday Food, May 2010

advertisement

advertisement

Reviews (1)

  • 22 Jun, 2014

    I doubled the recipe for a party of 45 and was left with a significant amount of cream. I added Bailey's to it, which gave it a nice hint of booze. This is a great and simple recipe. I actually made the phyllo cups. The sugar helps it along as opposed to purchasing the little Athens cups. This cream can be used for myriad things from a topping for berries or ice cream to a quick whipped cream frosting for some chocolate cake you made. It is tasty and not overly sweet.