Phyllo Cups with Sweetened Whipping Cream and Fresh Fruit

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.

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


Phyllo Cups:

  • 6 sheets Phyllo, thawed in the refrigerator
  • ¼ to ⅓ cup Melted Unsalted Butter

Sweetened Cream Filling:

  • cups Whipping Cream, whipped until stiff
  • ¼ cup Icing Sugar or White Granulated Sugar
  • 6 Strawberries, washed, dried, hulled and cut in half lengthwise
  • 12 Blackberries
  • 12 Raspberries
  • 1–2 tbsp Icing Sugar


  1. 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. 

  2. Bake at 375 F for 8 – to 10 minutes or until lightly brown.

  3. Cool and carefully remove from muffin pan.

  4. Mix whipped cream with sugar and divide into phyllo cups.

  5. Place a piece of each fruit on each cup and dust with remaining icing sugar. Serve immediately once the cups are filled.

  6. Phyllo cups once baked will keep for up to one week or freeze in muffin cups before baking and bake off as needed.

Recipe Notes

Mini cups are easy to make: just cut phyllo into 3 lengthwise and 4 widthwise and place into mini muffin cups.

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