Ingredients Jump to Instructions ↓

  1. 8 sheets phyllo dough (14 inches x 9 inches)

  2. 1/3 cup butter, melted

  3. 1/2 cup confectioners' sugar

  4. 1 cup white baking chips

  5. 2 tablespoons 2% milk

  6. 1 package (8 ounces) cream cheese, softened

  7. 1 carton (8 ounces) frozen whipped topping, thawed

  8. 1/2 cup seedless raspberry preserves, room temperature White chocolate curls, optional

Instructions Jump to Ingredients ↑

  1. Place one sheet of phyllo dough on a work surface (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out); brush sheet with butter and dust with confectioners' sugar. Top with a second sheet of phyllo; brush with butter and dust with sugar. Cut into 12 squares. Place one square on top of a second square, alternating corner points; press into a greased muffin cup. Repeat with remaining 10 squares, filling five more muffin cups. Repeat the process three times with remaining phyllo dough, butter and sugar. Bake at 350° for 5-6 minutes or until lightly browned. Carefully remove from pans to wire racks to cool. In a microwave, melt baking chips with milk; stir until smooth. In a large bowl, beat cream cheese and melted chip mixture until smooth. Fold in whipped topping. Spoon or pipe into phyllo cups; drizzle with raspberry preserves. Cover and refrigerate until serving. Garnish with chocolate curls if desired. Yield: 2 dozen.


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