Ingredients
4 sheets phyllo dough (14 inches x 9 inches)1 teaspoon butter, melted1 tablespoon confectioners’ sugarFILLING:1/2 cup heavy whipping cream2 tablespoons confectioners’ sugar1 tablespoon orange juice1/4 teaspoon vanilla extract1 cup sliced fresh strawberries1/4 cup fresh raspberries1/4 cup fresh blueberriesAdditional fresh berries
Preparation
Coat two 10-oz. custard cups with cooking spray. Place on a baking sheet.
Place sheets of phyllo dough in a single layer on a work surface; coat with cooking spray. Cut in half widthwise. Layer four pieces in each custard cup, alternating corner points (allow ends to hang over edge). Brush phyllo cups with butter. Sprinkle with confectioners’ sugar.
Bake at 375° for 7-12 minutes or until golden brown. Cool for 10 minutes before carefully removing phyllo cups to a wire rack to cool completely.
For filling, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar, orange juice and vanilla; beat until stiff peaks form. Fold in the strawberries, raspberries and blueberries. Spoon into flower cups. Top with additional berries. Serve immediately.
