Phyllo Pastry Cups with Lemon Cream | W Network


Phyllo Pastry Cups with Lemon Cream

Created date

January 14, 2014
Main ingredient: 
Cream Cheese
Prep time: 
Total time: 


6 sheets phyllo pastry

2 tablespoons butter, melted

1 tub (250 grams) light spreadable cream cheese

1/2 cup 1 % or 2 % plain yogurt

1/4 cup granulated sugar

2 teaspoons finely grated lemon rind

4 cups fresh fruit

1 tablespoon icing sugar


Preheat oven to 400F.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp cloth to prevent phyllo from drying out.

Brush with 1 tsp of the butter. Layer with second and third sheets, brushing each with butter.

Cut layered phyllo in half lengthwise. Cut each half crosswise into 4 even pieces.

With scissors, round off corners. Gently mold into muffin cups. Repeat with remaining phyllo to make 16 cups.

Bake for 5 minutes or until golden.

Phyllo cups can be stored in airtight container at room temperature for up to 1 week.

In small bowl, blend together cream cheese, yogurt, sugar and lemon rind.

Filling can be covered and refrigerated for up to 1 day.

Divide filling among phyllo cups. Spoon fresh fruit over filling; sift icing sugar over.


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