If you live anywhere on the East Coast you experienced some form of the nasty nor’easter that blew through a week ago. After three days of healthy, home cooked meals I realized that I made a complete waste of quality time for sharing. With that in mind I remembered to grab my camera before starting in on an impromptu dinner delight.
Most of you do not know me personally so you’re not aware of my inability to follow a recipe. For me the kitchen is like an artist’s studio and my stove the canvas. I normally start preparing meals with a finished product in mind, and I may glance at recipes for guidance in terms of a flavor profile, but for the most part I just decide as I go. That being said please know that you can change up this recipe as you see fit and know that the measurements are as close to exact as I get.
Dessert is not something I excel at. Primarily because of that whole pesky recipe following business. Nine times out of ten I miss steps, am missing a primary ingredient or just swap ingredients just because. For this dessert I pulled ingredients I had and went from there.
To make the mini pyhllo cups you’ll need about 10 sheets of phyllo, melted butter, cinnamon and brown sugar. Though I brushed every layer with butter I didn’t feel as though I had to cover every square inch. I sprinkled brown sugar on sparingly, but would consider being a little more generous next time around. Also, the cinnamon adds a slight smokiness when baked so forego it if you think that will not be to your liking.
I used frozen blueberries because I always have a bag in the freezer though I’m sure fresh would be delicious. You just want to cook them long enough for the ingredients to meld so that you maintain the freshness. You’ll also noticed that the Chantilly Cream is pink. If I turn my back for a second the kids will add food coloring to anything. If you’re like me and want to go the natural route you can find some good options here.
Blueberries and Cream Cups
- 10 sheets phyllo dough
- 3 tablespoons melted butter
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1/4 cup sugar
- 1 cup blueberries (fresh or frozen)
- 1/2 tablespoon orange zest
- 1 teaspoon corn starch
- 1/2 pint heavy cream
- 4 tablespoons confectioner’s sugar
- 1 1/2 teaspoon vanilla
- Preheat oven to 375. Spray a mini muffin tin with cooking spray.
- Melt butter and add cinnamon. Mix to blend.
- Allow phyllo to thaw. Place one sheet on parchment covered cookie sheet. Brush melted butter mixture on phyllo and sprinkle with brown sugar. Top with a sheet of phyllo and repeat for the next three sheets. Top with final sheet of phyllo.
- Cut the phyllo dough into 12 rectangles (the sheets are rectangles, so cut the long side into 4 pieces and the short side into 3 pieces). Pick up one rectangle and push the center into the bottom of the muffin tin holes. Press on the sides gently to make a cup. Repeat with the remaining dough pieces.
- Repeat this process with the next 5 sheets of phyllo dough.
- Bake until they are golden, about 10 minutes, being careful not to let them burn. Cool completely before using.
- To make blueberry topping put sugar and blueberries in saucepan on medium heat stirring every now and then. When sugar beings melt add cornstarch and continue to stir until well blended. Add orange zest and blend completely. Remove from heat and set aside to cool.
- For Cream Chantilly place heavy cream and confectioner’s sugar in a bowl. Whisk (by hand or with electric mixer) until cream begins to form peaks. Add vanilla and continue to whisk until cream becomes firm. Place in fridge until you’re ready to use.
- To assemble desserts fill the mini cups with Cream Chantilly, top with 4 to 5 berries and serve.