Description
Looking for some snacky crunchy things to serve your guests? I've got holiday appetizers: phyllo cups five ways and you are going to love them.
Ingredients
Scale
- 15 phyllo cups (1 package)
- 1/2 to 3/4 cup mascarpone cheese
- 15 raspberries
- 15 blueberries
- 3-4 teaspoons honey (drizzle on top)
Instructions
- Unpackage your phyllo cups and lay them out on a small sheet pan.
- Spoon about 1 ½ teaspoons of mascarpone cheese into each cup. It will look like a heaping amount, but remember the cheese will melt in the oven and the size will reduce. I did test this and this amount works best.
- Bake the phyllo cups and mascarpone in a preheated oven for 10-15 minutes until the cheese melts and the phyllo is toasty.
- While the cups are cooking, select your 15 best raspberries and 15 best blueberries.
- Once the phyllo cups are out of the oven let them cool just a couple of minutes, then transfer to your serving plate or platter.
- Gently place one raspberry and one blueberry in each cup.
- Using a kitchen teaspoon, drizzle a little honey over the cups and a little on the platter for presentation.
- Serve immediately.
Notes
- For the mascarpone I bought one 8-ounce container and it was perfect. I used it to make a few extras. You can use any leftover mascarpone on your morning toast too – taste great with fruity jam on top
- For the honey drizzle using a smaller spoon works better.