Ingredients Needed for Chocolate and Raspberry Phyllo Cups
1 phyllo sheets package
½ cup melted butter
5 ounces of melted chocolate (1 chocolate bar)
½ cup raspberry jam
1 ounce raspberries
fresh mint for garnishing
How to Cook Chocolate and Raspberry Phyllo Cups
- Place the phyllo sheets stacked one over the other on the work surface. Coat the top one with melted butter. Reserve 3 tablespoons of melted butter for later usage.
- Make 9 cuts into the pastry using a 3-4 inch cylindrical cookie cutter.
- Fit the 9 phyllo discs into the cups of a 9-cup muffin pan. Coat each cup interior with one tablespoon of melted butter. Bake for 15 minutes at 370⁰F/185⁰C.
- Remove the muffin pan from the oven. Fill each phyllo cup with 1-2 tablespoons of melted chocolate, 2 tablespoons of raspberry jam, and top with 1 raspberry. Also, you can garnish the cups with mint leaves.