Phyllo Cups with Pistachio Cream

Ready in 1 hour

Top-ranked recipe named "Phyllo Cups with Pistachio Cream"

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Try this Phyllo Cups with Pistachio Cream recipe, or contribute your own. "Cream" and "Sour cream" are two tags used to describe Phyllo Cups with Pistachio Cream.


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4 Sheets phyllo dough
Raspberries and chocolate
1/3 c Sour cream
1/4 c Butter; melted
1/3 c Heavy cream
1/4 c Pistachio nuts - toasted;
1/4 ts Vanilla
; garnish
2 tb Sugar
1/4 c Sugar

Original recipe makes 1 servings



Directions: Phyllo Cups - Place 1 sheet of phyllo on a work surface and brush with melted butter. Sprinkle with sugar. Cover with a second sheet of phyllo. Brush with melted butter and sprinkle with sugar. Repeat until the four sheets are used. Cut the layered stack into 12 equal squares. Place 2 squares into each cup of a large muffin pan, slightly overlapping the phyllo to form a cup. Bake at 350 degrees for 10-15 minutes until golden. Pistachio Cream - Beat together the heavy cream, sour cream, sugar, and vanilla with an electric mixer until almost stiff. Stir in the pistachios. To serve, fill each phyllo cup with the cream and top with raspberries and chocolate sauce.

Calories Per Serving: 1582 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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