⅓CupStrawberry Jam or Preserves((extra to dollop on top))
3Tbsp.Powdered Sugar((extra for sifting))
Mini Muffin Tin
If using premade phyllo cups, skip to step 6!Defrost phyllo dough in fridge first!Preheat oven to 375° F and lay defrosted dough onto a floured surface covering dough with a damp towel as you work.
Layer 6 sheets of dough on top of one another onto a separate floured surface.
Cut twelve (or as many as you can) 3"-3 ½" rings out of the layered dough. See photo if needed. Continue with 6 more sheets until all of the dough is used.
Press phyllo rounds into lightly greased mini muffin tin and bake for 5 minutes or until golden brown around edges.
While cooling, mix together the rest of the ingredients in a small bowl and add to piping bag or ziploc bag. *If filling is too thick to squeeze, just add a touch of milk. Consistency should be "pudding-like".
When cups are room temperature, pipe/squeeze filling into each and top with a dollop of jam! Sprinkle with powdered sugar if desired!
*Making your own phyllo cups will come out tastier, crispier and a little larger!*Do not use pre-mixed strawberry cream cheese as a substitute!!*If you plan on making AND filling these hours ahead, you can! They will still stay nice and crispy up to 4 hours!*Whipped cream cheese is a must for a light, easy to scoop filling.*If using one pre-made package of 15 shells (cups), cut the filling ingredients in half since this recipe is meant for approx. 30 cups.
These freeze well so make ahead if you'd like!!
You can add whipped cream to the top if you have or/and a fresh strawberry to make it look even better!