Food Network: Mocha Phyllo Cups

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Mocha Phyllo Cups
Recipe courtesy Sandra Lee

3 cups nonfat milk
1 (1.4-ounce) packet sugar-free, fat-free chocolate instant pudding
1 tablespoon instant espresso
3 sheets phyllo dough
Nonstick cooking spra y
3/4 teaspoon cinnamon sugar
8 teaspoons whipped topping
Cocoa powder, for garnish

In a medium mixing bowl, whisk together the milk,
chocolate pudding mix, and the instant espresso. Use hand mixer to mix
ingredients.

Preheat oven to 400 degrees F.

Unroll phyllo dough and remove sheets. Working with 1 sheet at a time, lay out and
spray phyllo sheet with cooking spray. Sprinkle with 1/4 teaspoon cinnamon-sugar.
Lay next sheet on top and repeat steps. With a pizza cutter or sharp knife, cut
dough into 8 rectangles, approximately 4 by 5 inches. Fit rectangles into muffin
cups and bake for 8 to 10 minutes, or until golden brown.

Remove phyllo cups from oven and let cool for 10 minutes. Remove cups from pan and
cool completely.

Spoon or pipe mocha pudding into cups and top with a 1 tablespoon dollop of
whipped topping. Sprinkle with cocoa powder.

Cook's Note: Keep phyllo dough covered when not using, as it dries out quickly.