Yield: 30 mini-cups
Berries & Cream Phyllo Cups

This festive fruit bite is a twist on the classic fruit tart!
Prep Time
10 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
25 minutes
Ingredients
- 2 oz cream cheese, room temp
- 4 oz feta cheese, room temp
- 2 TBSP honey
- 1/8 tsp lemon zest
- 4-5 tbsp milk
- 3-4 large strawberries (hulled + chopped)
- 30 phyllo shells
- fresh mint or basil to garnish
- 2-3 TBSP honey for drizzling
- 2 -3 TBSP balsamic glaze for drizzling (see Note)
Instructions
- Preheat oven to 425-degrees F.
- Arrange phyllo cups on a baking tray lined with parchment or aluminum foil lightly coated with baking spray.
- Bake 8-10 min until golden and crisp.
- Remove to a baking rack to cool.
- While the cups bake, prepare the whipped filling.
- In a food processor, combine cream cheese, feta, and honey. Pulse to whip to a smooth, pipe-able texture adding milk as needed.
- When filling is ready and the cups are cool, pipe dollops of the sweet whipped feta into each cup.
- Top with chopped berries, lemon zest, mint or basil, honey or balsamic glaze.
- Serve immediately.
Notes
Balsamic Glaze: available in stores or make from scratch - combine 1 c balsamic vinegar and 1/4 sugar in a small saucepan. Over med heat, stirring often, reduce vinegr by half. Glaze should be glossy, coat the back of a spoon, pourable - will continue to thicken as it cools. Store in a glass jar or dressing bottle, refrigerated, up to one month.
Nutrition Information:
Yield:
15Serving Size:
2Amount Per Serving: Calories: 254Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 277mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 4g
Calculated nutrition may vary.
Recommended Product: Kitchenaid Mini Food Processor
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