Recipe courtesy of Sandra Lee
Total:
35 min
Active:
15 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

Baklava Cups

Recipe courtesy of Sunny Anderson

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Apricot and Walnut Phyllo Cups

Recipe courtesy of Giada De Laurentiis

Pomegranate-Brie Phyllo Cups

Recipe courtesy of Food Network Kitchen

Apricot and Walnut Phyllo Cups

Recipe courtesy of Giada De Laurentiis

Spinach Souffle-Phyllo Cups

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking