Little Phyllo Cakes With Blackberry – a delicious recipe with phyllo, mascarpone, brown sugar, blackberry, vergin. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lay a sheet of phyllo dough at a time, holding the other part covered under a wet cloth.
2
Brush entire surface with oil and overlap with another sheet, repeat two more times, so you'll get 4 layers.
3
With a round pastry cutter gets the dough into circles that will place the paper cups as I did, or directly into a silicon mold to obtain the small muffin baskets.
4
Pricked with a fork and cook the basics in a preheated oven at 180u00b0C for 6-8 minutes or until golden brown.
5
Let cool baskets while preparing the filling and phyllo.
6
Gently wash and dry the berries.
7
In a bowl mix well the sugar with the mascarpone and helping with a pastry bag filled phyllo baskets.
86
kcal
Calories
22
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 sheets phyllo dough, 3/4 cup mascarpone, 6 tablespoons brown sugar Grand Cru Brasil Bio Waves of Sugar, blackberry, and more.
Yes, Little Phyllo Cakes With Blackberry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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