This delicious new take on an American favorite dessert, cupcakes! Using Phillo dough as the cupcake and stuffing it with a creamy strawberry and fig mixture using Kraft Philly Cream Cheese. This easy and fun to eat dessert is enjoyed by all anytime of the year. They’ll be coming back for more when your family and friends take a bite out of this crunchy and sweet delectable dessert. Yummers!
1 1/4 cups Frozen Organic Strawberries- thawed
3/4 cup Fig Preserve
1/2 cup Chopped Almonds & Walnuts- unsalted, raw
1 Zest of an Orange
8 ounces Kraft 1/3 Less Fat Cream Cheese-softened
8 ounces Kraft Cream Cheese- softened
10 Sheets Phillo dough- thawed, cut in 4×4 and split in half (5 sheets per layer)
1 1/2 cups Unsalted & Melted butter
12 Sprigs Fresh Mint for garnish
6 Fresh sliced or decorated Strawberries for garnish
STEP ONE: In a large bowl, mix the strawberries, fig preserve and softened cream cheese until well blended. Zest one orange over the bowl and fold all the ingredients together. Set the bowl aside. This is your cupcake stuffing.
STEP TWO: On a cutting board, take 5 sheets, the first layer, of Phillo dough and cut into squares of 4×4 with a sharp knife. You should end up with 12 squares. Keep the remaining 5 sheets close by and wrapped in a towel so they do not dry and crack, until ready to use.
STEP THREE: Lightly coat a 12 cupcake baking pan with cooking spray. Take each 4×4 square of Phillo dough and place the first layer into the cupcake holders. Push the Phillo dough gently into each cupcake holder with your fingers. The points will be sticking up. Carefully brush each Phillo dough pouch with melted butter, making sure to coat all the dough, inside the cupcake holder and around the points as well.
STEP FOUR: Repeat STEP TWO with the remaining 5 sheets of Phillo dough and then repeat STEP THREE using the same cupcake holder to add the second layer of Phillo dough over the already buttered dough. This will allow for a sturdier cupcake to hold the cream cheese stuffing.
STEP FIVE: Bake empty Phillo dough in preheated 350°F oven for about 15-20 minutes or until golden brown. Let cool and remove the cupcakes from the baking pan.
STEP SIX: Place each empty Phillo cupcake onto a serving tray. Take a generous tablespoon of the cream cheese strawberries and fig mixture and place inside the center of each Phillo cupcake. Garnish with fresh mint and strawberries. Serve chilled or cold.
cook time: 15 min.
prep time: 30 min.
yields: 8 servings