Berries & Cream In Phyllo Cups

1. 1

   Heat oven to 375F.

2. 2

   Invert six (6-ounce) custard cups onto 15x10x1-inch baking pan.

3. 3

   Spray cups with no-stick cooking spray.

4. 4

   Working quickly so pieces do not become brittle, cut both sheets of phyllo dough into thirds in both directions forming 18 (5 5/8x4 1/4-inch) pieces.

5. 5

   Place 1 piece of dough onto each inverted custard cup; spray with no-stick cooking spray.

6. 6

   Add second piece of phyllo dough with points at an angle to the first piece; press lightly to form shape of cup.

7. 7

   Spray with no-stick cooking spray.

8. 8

   Add third piece of dough; repeat spray.

9. 9

   Bake 9-12 minutes or until lightly browned around edges and crisp.

10. 10

    Remove from custard cups immediately.

11. 11

    Place onto cooling rack, right-side up; cool completely.

12. 12

    Heat broiler.

13. 13

    Combine sour cream and liqueur in bowl.

14. 14

    Place phyllo cups onto 15x10x1-inch baking pan.

15. 15

    Fill each cup with 1/2 cup berries; spoon about 1 tablespoon sour cream mixture over berries.

16. 16

    Sprinkle evenly with brown sugar.

17. 17

    Broil 6 to 8 inches from heat 1-2 minutes or until cups are golden brown.

18. 18

    Serve immediately.

19. 19

    *Substitute frozen orange juice concentrate, thawed.

* Per serving · 4 servings · Values may vary.

No additional tips available.