Chocolate and Raspberry Phyllo Cups

  • Difficulty: Basic
  • 30 minutes
  • 3 servings

Let’s make these bites with the ever-irresistible phyllo pastry crust. It is flaky, buttery, and yummy. The extra-sweet and delicious filling is made with the melted chocolate and the raspberry jam. Top with refreshing raspberries. Once you’ve made this recipe you can fill the cups with anything that goes through your mind next time!

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 Make Chocolate and Raspberry Phyllo Cups

  1. 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.
  2. Make 9 cuts into the pastry using a 3-4 inch cylindrical cookie cutter.
  3. 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.
  4. 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.

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