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