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Mini Phyllo Cups with Cappuccino Cream

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 24
Author: Martha Stewart


  • 6 sheets frozen phyllo dough thawed
  • 4 tablespoons unsalted butter
  • 4 tablespoons sugar
  • 1 tablespoon instant espresso powder
  • 1 cup heavy cream cold
  • 2 tablespoons sweetened condensed milk
  • 1/4 cup mascarpone cheese
  • 1/4 teaspoon ground cinnamon
  • Coarse salt
  • 1/2 teaspoon unsweetened cocoa powder
  • 2 tablespoons Baileys or Kahlua optional


  • Preheat oven to 325.
  • Melt butter in a small saucepan or in a bowl in the microwave.
  • Phyllo dries out very quickly so lay a very slightly damp towel over the unused sheets while you work). Lay one sheet of phyllo flat on a work surface. Brush phyllo with butter and sprinkle with sugar (about 2 teaspoons worth).
  • Repeat layering twice more with phyllo, butter, and sugar (so you have three layers of phyllo).
  • Cut stacked phyllo into 12 pieces that are approximately 3 inches square and gently press each square into a cup of a mini muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.
  • Repeat with the next sheets until all the cups are filled.
  • Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through.
  • Let cool completely in pan on a wire rack. You can store them (un-filled) for up to 2 days in tupperware. They’re delicate so don’t squish them.
  • Meanwhile, in a medium bowl or a stand mixer, combine espresso powder with a small amount cream and stir until powder dissolves. Stir in remaining cream, condensed milk, mascarpone, cinnamon, liquor (if using) and pinch of salt.
  • Beat until firm but not dry peaks form. Refrigerate until ready to serve (up to 2 days).
  • Fill phyllo cups with cappuccino cream and sprinkle with cocoa powder. Serve immediately.


Equipment needed:
Mini-muffin tin
Pastry brush
Hand or stand mixer
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