Name: Halva mousse in crispy phyllo cups
Prep time: 240 min
Total time: 240 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 100 g pistachio halva; 125 ml cream cheese; 250 ml cream fresh, for whipping; 6 phyllo pastry; 80 ml sugar; 3/4 tsp cinnamon ground; 50 g butter melted; pistachios or pecan nuts, chopped, to serve

Recipe Disclaimer

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Ingredients (8)

MOUSSE / SEMIFREDDO:

100 g	pistachio halva
125 ml	cream cheese
250 ml	cream — fresh, for whipping

PHYLLO CUPS:

6	phyllo pastry
80 ml	sugar
3/4 tsp	cinnamon — ground
50 g	butter — melted
	pistachios — or pecan nuts, chopped, to serve

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Method:

Use a handheld beater to whip the cream to stiff peaks.

In a separate bowl, beat the halva and cream cheese together.

Fold the halva-cream cheese through the cream until just combined.

Either cover and refrigerate for at least an hour before serving as a mousse or line a tuppaware with clingfilm, spoon in the mousse and freeze for approximately 3-4 hours to make a semifreddo.

To make the phyllo cups:

Preheat oven to 180°C and grease a muffin tray.

Mix together the sugar and cinnamon.

Lay the first sheet of phyllo out onto your work surface and brush with melted butter.

Repeat with the second layer.

Top with the third layer, brush with melted butter and sprinkle over half the cinnamon sugar.

Top with the fourth layer, brush with melted butter and sprinkle over the remaining half of the cinnamon sugar.

Top with the fifth layer and brush with melted butter.

Finish by sealing with the sixth layer of pastry.

Cut the pastry layers into 9, equally-sized squares (you’ll probably have a strip of phyllo left over.)

Press each square into a muffin casing to form a cup.

Bake for 15-20 minutes until crisp and golden. Set aside to cool.