Raspberry Phyllo Cups With Pistachio Cream Recipe

Name: Raspberry Phyllo Cups With Pistachio Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup unsalted butter; 2 tablespoons butter; ¼ cup sugar; 4 sheets phyllo dough; ⅓ cup heavy cream; ⅓ cup sour cream; 2 tablespoons sugar; ¼ teaspoon vanilla; ¼ cup shelled pistachios, chopped and toasted; 3 cups fresh raspberries

Servings: persons

1
Position rack in lower third of oven.
2
Heat oven to 350F Butter inside and rims of 6 LARGE muffin cups with 2 tbsp of butter.
3
Melt in sauce pan 1/4 cup butter.
4
Measure out sugar and set aside.
5
Stack 4 sheets of phyllo dough flat on top of each other and cover with plastic wrap and damp towel to prevent drying.
6
Place one sheet of dough on workstation and brush with melted butter then sprinkle with sugar.
7
Cover with second sheet of phyllo dough; butter it and sprinkle with sugar in same manner.
8
Repeat process for remaining sheets.
9
Cut stacks in 12 square stacks, 4 1/2 inches per side ( 4 strips lengthwise, 3 widthwise).
10
Place 1 square stack in muffin cup; ease it in with the back of fingers so it covers half of the bottom and rises to hang over the side of the cup.
11
Ease in second stack, slightly overlapping the first to cover the other half of muffin cup.
12
Repeat for 5 remaining cups.
13
Bake dough until golden brown, 10 to 15 minutes; let cool completely then remove from muffin cups.
14
Whip together in bowl until almost stiff heavy cream, sour cream, 2 table spoons sugar and vanilla.
15
Fold in pistachios.
16
Just before serving, place phyllo cup on serving plate and divide cream among cups.
17
Garnish cups with fresh raspberries and mint sprigs.
18
Serve immediately.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup unsalted butter, 2 tablespoons butter, ¼ cup sugar, 4 sheets phyllo dough, and more.

Yes, Raspberry Phyllo Cups With Pistachio Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raspberry Phyllo Cups With Pistachio Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions