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Cinnamon phyllo shells with raspberry mousse

April 23, 2009

Birthdays and Spring.

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Two wonderful things to celebrate, eh?  So when my friend asked for a “fruity, moussy…preferably chilled” birthday desert, I knew exactly which recipe turn to.  After all, can you get more spot on than with a frozen raspberry mousse?

The mousse by itself is delightful, but when you place it on a bed of phyllo, the crunchy/creamy combination is out of this world.  Especially when you have it on one of the first hot days of the year.  (oh Texas…it’s only april and already I’m rushing to photograph my pictures before they melt)

And for a garnish: shaved white chocolate.  It really does add that ‘complete’ feeling to the recipe.  And it’s a great way to use up any leftover white chocolate Easter bunnies you may have lying around.

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I made the phyllo cups and stored (covered) overnight for easy assembly the next day.  They do have premade phyllo cups if you want to go that route, but you miss out on any seasoning (like my cinnamon) you might want to put in.  Plus it’s fun!  I will say though that even if you don’t normally mise en place, do it for the phyllo cups at least!  Phyllo dough dries out quickly, so you need to be able to work quickly.

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phyllo cups:

Phyllo dough, thawed
3 Tbsp butter, melted
1 tsp sugar
1/2 tsp cinnamon

(you will also need muffin tins, a basting brush, and a pizza cutter, parchment or wax paper)

Center oven rack and preheat the oven to 350 F.

Before you begin:  Melt the butter, add sugar and cinnamon.  Cut a piece of parchement or wax paper parger than the phyllo dough and lay this out as your work surface.  Gather basting brush, pizza cutter, and muffin pan. Close by, lay the phyllo dough between two damp towels to help keep it from drying out.  If the outermost layers of phyllo become too damp (ie stick to the towels), that’s okay, just take the next one down.  Once this is all done, the fun can begin!

Take one sheet of phyllo dough and lay that out on your work surface.  Brush with the cinnamon butter mixture.  Add the next sheet of phyllo, and repeat until you have a total of 6 layers.

With the pizza cutter (phyllo dough is delicate and this just makes it really easy), cut into 12 pieces (to fit into the muffin tins).  With the leftover melted butter, brush the inside of the muffin tins.  Delicately place each square into a muffin holder.

Bake 8-10 minutes or until golden and puffy.  Carefully remove the phyllo shells and cool.

Raspberry mousse:

I used this frozen raspberry mousse recipe from online.  However, I ran out of sugar (I know!! I was horrified!) and had to improvise.  I can honestly say that with half the sugar in the raspberry mixture and a little powdered sugar added to the whipped cream this recipe still turns out fantastic.  If I made this again, I would definitely cut back on the sugar so I didn’t lose the tartness of the raspberry.

To assemble:  Scoop mousse onto the phyllo shells, and garnish with white chocolate shavings.  Serve immediately.

Enjoy!

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