It has been SO long since I shared a new recipe with all of you, so I am excited to share this Phyllo cup dessert recipe. It’s not a good excuse, but it is an oldie: I have just been too darn busy. This was my first holiday season with the Etsy shop up and running, so it was a whole new adjustment. For only being open 3 months at that point, I could not be happier with the amount of orders I received. It wasn’t anything crazy, but it was steady and felt really good. I was also super relieved that I had completed most of my Christmas shopping before December ever started. I don’t think I could have handled completing orders and buying gifts. It is something I need to keep in mind in the future, too, so I don’t end up shopping Christmas Eve for my family.
Now, back to the food! This Phyllo cup dessert recipe was something I made for Thanksgiving. I was looking for something relatively portable since Bryan and I were taking the El downtown, walking four blocks, taking the Metra to the burbs, and then catching a ride from my sister to my parent’s house. What made these enticing for me was that I could keep the fillings in individual containers during the trip; I didn’t have to worry about them getting smushed.
I made three different fillings, and I will admit that the Lemon Cheesecake filling was everyone’s favorite. I am currently trying to think of other ways to use this filling in the future; I loved it that much. Maybe in shortbread cups? But I digress… For this recipe, you can either buy pre-made mini Phyllo cups or you can make your own cups using Phyllo dough.
- 8oz Cream Cheese
- 1/3 cup sugar
- 1 tsp vanilla
- 1 large lemon (zest and juice)