Pre-cooked frozen Phylo shells are so quick and easy to pull out of the freezer, fill, and serve. They’re pricey, though.
If you find them on sale, like I did just before Christmas, it’s a great time to stock up and save for later.
There are many things you can do with the dainty little Phylo cups. They make terrific appetizers with savory or sweet fillings. It takes very little to fill each cup since they’re bite-sized.
Since January is My Designated Chocolate Month, these Phylo cups needed something rich and chocolaty inside. And, I’m all about using things I regularly have on hand.
Remove Phylo cups from freezer and let them sit out to thaw while mixing the filling.
Microwave a half block of cream cheese and a half cup of semi-sweet chocolate chips at 50% power until softened.
Blend and add milk and almond extract.
Fold in four ounces of whipped topping.
It’s very easy to load the filling using the smallest size scoop. Load the scoop 3/4 full to have the perfect amount of filling in each cup – and enough to fill thirty cups.
Sprinkle with toasted slivered almonds and serve.
And, to make it a healthier treat, add fruit. 😉
Here’s the recipe to print and share.
- 2 boxes of pre-cooked frozen Phylo cups
- 4 ounces of cream cheese (half an 8-ounce block)
- ½ cup semi-sweet chocolate chips
- 1 Tablespoon milk
- 1-2 drops of almond extract
- 4 ounces whipped topping (half an 8-ounce tub)
- ¼ cup toasted slivered almonds
- fruit for garnish
- Microwave cream cheese and chocolate chips (bowl covered with wax paper) on 50% power for one minute. Stir to check consistency, and if needed, return to microwave for 15-second intervals until chips are melted.
- Add milk and extract and blend until smooth.
- Fold whipped topping into mixture. Fill Phylo cups with chocolate mixture and top with a few almonds.
- Ready to serve!
This video shows other filling ideas that may interest you. These pastry cups are certainly very versatile!
You can make Phylo cups from regular Phylo dough, but that can be a post for another day. 😉
What do you make for a quick dessert to serve in a pinch? Do you have a stand-by in your freezer?