Strawberries & Cream Filo Cups

Description

They’re bite-sized! These little filo cups are mouth-watering, portable, quick, and simple. You can eat them in one bite and experience all the textures at once, or nibble at it slowly.

Last night Chrissie of Chrissie’s Cookies (they’re incredibly delicious, you should get some (warning: I’m biased!)) and her room-mate Christine came to join us for a night of dinner and boardgames. Naturally, the boyfriend was present as well (games + food = boyfriend is there), which meant I was cooking for 5, which meant that pasta was an obvious choice for dinner. I wanted to make a dessert as well and had some leftovers from recent desserts, thus these came about!

Filo cups can be found in the frozen section of your local grocery! You can get a box of 16 cups for about $2. They’re incredibly easy to use, delicious, and work as well for savoury as they do sweet (or you can mix the two- I like to fill them with pear slices, dried apricot chunks, honey, salt/pepper, mozarella, and feta for an appetizer). I had some leftover pastry cream from the strawberry tartelettes and a bit of leftover strawberry-mascarpone filling from the strawberry-filled cupcakes, as well as lots of fresh strawberries…. thus I simply did the following:

Strawberries & Cream Filo Cups

Ingredients:

  • 1 package frozen filo dough cups (found in freezer section of grocery store)
  • Approx. 1/2 cup strawberry mascarpone cream (mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice)
  • Approx. 1/2 cup pastry cream (2 large egg yolks, 1 cup skim milk, 3 tablespoons sugar, 3 tablespoons all-purpose flour, 1/2 teaspoon pure vanilla extract, pinch of salt, 2 tablespoons low-fat vanilla yogurt, 1 tablespoon potato starch)
  • A half-dozen or so strawberries (1 strawberry can top 2 or 3 cups depending on strawberry size- cut as chunkily as desired!)
  • Approx. 2-3 tablespoons strawberry jam/jelly

 

Process:

  1. Bake the filo cups (totally empty, so that the creams wouldn’t make them mushy) for 8 minutes at 350 degrees, as directed on their package
  2. Let cool 10 minutes
  3. Fill each with a dollop of the strawberry-mascarpone filling
  4. Add on a heavier dollop of pastry cream (goodness, I still didn’t even use it all, either! So much cream!)
  5. Slice a thick chunk of strawberry onto the top of each filo cup
  6. Brush a thin layer of strawberry jam over each strawberry chunk

Though that may seem like a number of steps, it’s insanely quick… and they’re delicious, and can be easily made in bulk. I think I’ll add these to my party/potluck list. You could make a similar type of cup with a great number of fruits, as well! Peach or mango would probably be quite yummy. Or any other berry, of course!

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