The crispiness of the phyllo filled with sweetened whipped cream and topped with seasonal fruit, is there perfect blend of texture and taste. The phyllo cups can be baked several days ahead of time. Keep at room temperature covered with a light tea towel.
Brush a sheet of phyllo with butter and place another sheet on top of it, brush with butter. Cut phyllo into four (across the length and width) and place in muffin cups. Repeat two more times.
Bake at 375 F for 8 – to 10 minutes or until lightly brown.
Cool and carefully remove from muffin pan.
Mix whipped cream with sugar and divide into phyllo cups.
Place a piece of each fruit on each cup and dust with remaining icing sugar. Serve immediately once the cups are filled.
Phyllo cups once baked will keep for up to one week or freeze in muffin cups before baking and bake off as needed.
Mini cups are easy to make: just cut phyllo into 3 lengthwise and 4 widthwise and place into mini muffin cups.
