Mocha Phyllo Cups

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 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 spray
  • 3/4 teaspoon cinnamon sugar
  • 8 teaspoons whipped topping
  • Cocoa powder, for garnish
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.


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