Save Recipe Print
Total:
52 min
Prep:
15 min
Inactive:
30 min
Cook:
7 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
52 min
Prep:
15 min
Inactive:
30 min
Cook:
7 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: 2 1/2 to 3-inch cookie cutter, mini muffin tin

Preheat the oven to 350 degrees F.

Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.

Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Buckeyes

Recipe courtesy of Food Network Kitchen

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Holiday Biscotti

Recipe courtesy of Giada De Laurentiis

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Gingerbread Jars with Cranberry Curd

Recipe courtesy of Nancy Fuller

Sugar Cookies with Royal Icing

Recipe courtesy of Food Network Kitchen

Creme Brulee

Recipe courtesy of Alton Brown

Cream Cheese Icing

Recipe courtesy of Ina Garten

English Sticky Toffee Pudding

Recipe courtesy of Marie Simmons

Browse Reviews By Keyword