Crispy Phyllo Cups Filled with Creamy Pistachio and Honey Chantilly 🥧
Delicate and crispy phyllo cups filled with a rich, creamy pistachio mixture and topped with a light honey Chantilly cream, making for an elegant and indulgent dessert
Ingredients
8 sheets of phyllo dough, thawed
1/4 cup melted butter
1/2 cup shelled pistachios, finely ground
1/2 cup mascarpone cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
For the Honey Chantilly:
1 cup heavy whipping cream, chilled
2 tablespoons honey
1 teaspoon vanilla extract
Instructions
Prepare the phyllo cups: Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Layer another sheet on top and repeat until you have 4 layers. Cut the phyllo into 12 squares and gently press them into a mini muffin tin to form cups. Repeat with the remaining 4 sheets to make more cups.
Bake the phyllo cups for 10-12 minutes, or until golden and crispy. Let them cool completely.
Make the pistachio filling: In a bowl, mix the ground pistachios, mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Spoon the pistachio mixture into the cooled phyllo cups.
Prepare the honey Chantilly: In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the honey and vanilla extract, continuing to whip until stiff peaks form.
Pipe or spoon the honey Chantilly over the pistachio filling in the phyllo cups.
Garnish with chopped pistachios and a drizzle of honey for an extra touch of sweetness.
Enjoy these Crispy Phyllo Cups with Creamy Pistachio and Honey Chantilly for an elegant and sophisticated dessert, perfect for any occasion
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