Raspberry Cream-Filled Phyllo Cups

This phyllo cup dessert recipe features two of our products - Seedless Raspberry Preserves and Old-Fashioned Hot Fudge Sauce.

Ingredients

Directions
1. Preheat oven to 375 degrees F. For phyllo cups: Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter. Cut buttered stack into 6 (4 1/2 inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
2. Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack. Whip cream until stiff peaks form. Add sugar until desired sweetness. Fold in Seedless Raspberry Preserves.
3. To Serve: Put small amount of Old-Fashioned Hot Fudge Sauce in bottom of phyllo cup, pipe cream mixture on top of fudge. Finish by drizzling fudge sauce on top.