Phyllo Cups with Cappuccino Cream

While browsing (a.k.a. procrastinating!!) on Pinterest this morning, I came across this lovely little dessert from Martha Stewart which looks really simple but totally scrummy. (*Did I mention that Couva is on Pinterest? Check out our pages here!)

photo credit

They are easy to make and take no time at all to whip together. The best thing is that they can be made in advance so that when you have people over, you don't need to waste precious "friends & family" time slaving away in the kitchen. You can also make these a little more "grown-up" by adding some liqueur before whipping the cream.... Deelish! 

Phyllo Cups with Cappuccino Cream

(makes 6 servings)

• 3 sheets frozen phyllo dough, thawed
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon instant espresso powder
• 1 cup double cream
• 2 tablespoons sweetened condensed milk
• 1/4 teaspoon ground cardamom or cinnamon
• Coarse salt
• 1/2 teaspoon unsweetened cocoa powder

1. Preheat oven to 325 F/ 170 C/ Gas Mark 3.  Lay 1 sheet phyllo on a work surface.  (*Remember to cover the remaining sheets with a lightly damp towel because it keeps them from drying out). 

2. Brush phyllo with one-third the butter and sprinkle with one-third the sugar. 

3. Lay another sheet of phyllo on the top, brushing with butter and sprinkling with sugar. 

4. Repeat once more. 

5. Cut the layered phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, making sure that you press the phyllo right down to the bottom of the cup (because you want LOTS of space for the cappuccino cream!).

6. Bake until the phyllo is golden brown, about 20 minutes. Rotate halfway through baking. Keep an eye on it  because it can burn quite quickly! 

7. Let the cups cool completely on a wire rack.  

*If you are making these ahead, once the cups are cool, they can be stored in an airtight container. 

8. While the cups are cooling,  combine espresso powder in a medium bowl with a small amount cream and stir until powder dissolves. 

9. Stir in remaining cream, condensed milk, cardamom/cinnamon, and pinch of salt. Optional (but oh, so yummy!): add 1 tablespoon of liqueur like Bailey's or Kahlua.... with maybe a little taste for the cook!

10. Whisk the cream mixture until firm but do not over-whip.

11. Refrigerate the cream until ready to serve (up to 2 days). 

12. Just before serving, give the cappuccino cream a thorough stirring, and spoon into the phyllo cups.  

13. Sprinkle the tops with cocoa powder or some shaved chocolate curls. 

Serve immediately... I don't think they'll last too long! 

Enjoy!