I just love to play with my muffin tray and this time i dumped my phyllo sheets into the muffin moulds to make my phyllo cups. In less than 12 minutes your beautiful phyllo cups are ready to be filled with any of your favourite fillings.
I choose chocolate hazelnut combo to fill my phyllo cups. Chocolate and hazelnuts, a combination that you won't go wrong. The smooth melted chocolate stirred with toasted chopped hazelnuts and filled into a crispy golden phyllo pastry, guarantee to make you drooling. With fresh strawberries in the fridge, i opted to garnish my phyllo cup with this red ruby. Feast for the eyes and palate.
Ingredients
8 frozen phyllo pastry sheets, thawed
1 cup semisweet chocolate chips,chopped
1/2 cup butter,melted
1/4 cup whipping cream
1/3 cup hazelnuts
1 cup of water(for double boiling)
Strawberries for garnishing
Methods
In a frying pan, toast the hazelnuts and coarsely chopped. Keep aside
Preheat oven at 375'F or 190'C. Grease a 6 mould muffin tray.
Line each muffin tray with a phyllo sheet and brush melted butter. Top with another sheet and brush with more melted butter. Repeat the process with the remaining phyllo sheets. Trim the excess sheets, allowing the edges to ruffle and extend above the cup rims.
Bake for 9 minutes or till the phyllo cups are golden. Let it cool on a wire rack for 10-12 minutes.
Simmer 1 cup of water in a medium pot, place a heat safe bowl on top of the pot making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl and stir with spatula till the chocolate melted and add cream. Stir till smooth. Remove from heat and the chopped hazelnuts. Stir well.
Spoon the chocolate mixture into the phyllo cups and garnish with fresh strawberries
Notes
- When lining the muffin tray with phyllo sheets, make sure each muffin cups filled with 4 phyllo sheets respectively
- Brushing each layer of phyllo sheets with melted butter is a must to prevent the phyllo cups from cracking while baking
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