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1
start by preheating oven as directed on box
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2
spray cupcake tin lightly set aside
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3
make sure have a moist kitchen towl to cover unused phyllo
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4
clean a surface place phillo on there you'll work with 1 sheet at a time there very delicate so be careful.
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5
lay 1 sheet down spray with cooking spray lightly or brush with melted butter, now add another layer.
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6
You will keep doing this till you have usually 4-6 layers depending on thickness of desired choice.
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7
Dont forget keep other phyllo coverd with moist towel they tend to dry out fast.
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8
once you have your sheets as you like cut into squares big enough to cover each cupcake tin you want them bigger so they overlap, press in all sheets at once there's no uniformed order as long as you make sure your making the cup.
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9
once there all in you can sprinkle around edges if you like with granulated sugar bake as directed take out let cool.
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10
cream filling:
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11
add heavy cream, dry pudding, 1/2 cup granulated sugar and 1tspn vanilla to mixer.
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12
Beat till fluffy cream.
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13
your cream cheese add 2tbspn sugar, 1 tspn vanilla beat till smooth and creamy add to whipping and incorporate.
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14
now assemble add a tspn raspberry jam to each cup and top with whipping cream and fresh berry sprinkle with powder sugar.
