Made these cute little thangs for Kiosco Kafe a couple weeks ago. Finally got to try my luck with phyllo dough for the 1st time, and I was quite pleased. Take a lookie…
Pretty right? For the phyllo cups, I layered about 6 sheets of phyllo dough*** on top of one another, brushing each layer with some melted butter and sprinkling some sugar. After the final layer, I used my pizza cutter to cut them into little squares, and stuck them in my mini muffin tin, baking at 375 degrees for about 10 minutes. Piped in the pastry cream (I used a pastry cream/custard recipe from here), added some fresh berries, and voila! They were gobbled up in a heartbeat..
***Tip: I actually found that it was better to do 2 separate sets of 3-layered phyllo dough, and offset the 2 sets so that it looks like a 8-point star. This helps to create a better “cup” that will hold custard much better!.
The pastry cream recipe yields quite a bit, so I had a bunch left over to make a humungo fruit tart in a store-bought shortbread pie crust.
And even after this, I had enough to make a banana cream pie…which was not very aesthetically pleasing but was soooo delish. I just happened to see a recipe in Bon Appetit magazine that lined the pie crust with chocolate by melting it with some olive oil and brushing it on. So I did that, cut up some bananas and mixed them with the pastry cream/custard, piled it into the chocolate covered short-bread crust, and topped it all with some home-made whipped cream, to which I added just a hint of vanilla extract and almond extract (since I didn’t have sliced almonds to top it with). Yummy!