Fancy Phyllo Cups Recipe

Ingredients

• 8 sheets phyllo dough (14 inches x 9 inches)
• 1/3 cup butter, melted
• 1/2 cup confectioners' sugar
• 1/2 cup vanilla or white chips
• 2 tablespoons 2% milk
• 1 package (8 ounces) cream cheese, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup seedless raspberry preserves, room temperature
• White chocolate curls, optional

Directions

• Place one sheet of phyllo dough on a work surface (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out); brush sheet with butter and dust with confectioners' sugar. Top with a second sheet of phyllo; brush with butter and dust with sugar.
• Cut into 12 squares. Place one square on top of a second square, alternating corner points; press into a greased muffin cup. Repeat with remaining 10 squares, filling five more muffin cups. Repeat the process three times with remaining phyllo dough, butter and sugar.
• Bake at 350° for 5-6 minutes or until lightly browned. Carefully remove from pans to wire racks to cool.
• In a microwave, melt vanilla chips and milk at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. In a large bowl, beat cream cheese and melted chip mixture until smooth. Fold in whipped topping.
• Spoon or pipe into phyllo cups; drizzle with raspberry preserves. Cover and refrigerate until serving. Garnish with chocolate curls if desired. Yield: 2 dozen.

Fancy Phyllo Cups published in Taste of Home December/January 2008, p11