Christmas phyllo cups

Recipe from: 12/1/1993 12:00:00 AM
Ingredients 7
Servings 4


  • 2
    phyllo pastry
  • melted butter
  • 125
    fruit mince
  • 1
    lemon, juice
  • thinly sliced lemon peel
  • mascarpone cheese or thick cream
  • icing sugar


Working with 1 sheet at a time, brush pastry with melted butter. Cut buttered sheet into 4 lengthways strips. Cut 3-5 cm off both ends of each strip. Butter a muffin pan. Fit a strip of pastry across 1 hollow of muffin pan and top with another sheet going in opposite direction, in a sort of crisscross pattern, to make a cup. Crumple edges lightly so that pastry looks like a flower. Repeat process with remaining phyllo strips, making 4 cups in all (you will get 2 cups from 1 sheet of phyllo pastry). Bake at 200 ºC for about 10 minutes, or until golden. Meanwhile, mix fruit mince with lemon juice. Spoon into phyllo cups and top with strips of lemon peel. Serve with a good dollop of mascarpone cheese, sifting icing sugar over entire dessert. TOTAL KILOJOULE COUNT: 9 250 kJ (2 210 Cal). A portion: 2 315 kJ (550 Cal).

Read more on: bake  |  fruit

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