Phyllo Cups with Fruit and Cream

Happy Independence Day! I hope you all are enjoying the holiday with friends, family, and of course, good food!

This quick and easy dessert combines simple ingredients and takes less than 20 minutes to prepare — perfect for holidays when I’d rather be outside than in the kitchen! I’ve made these cups with different fillings, including different kinds of fruit and candy eggs for Easter. But since it’s the 4th of July, today’s fillings are red (raspberries), white (whipped cream and coconut) and blue(berries).

Phyllo (also filo and fillo) dough is a thin, flaky unleavened dough used in baking. The most popular recipes using phyllo are baklava and my personal favorite, spanakopita, but it can be used in so many ways. I used sheets of dough I cut to size, but pre-cut phyllo cups are a real time saver.

These are the phyllo sheets, uncut. They’re paper thin and need to be kept damp.


  • Phyllo dough cups or sheets of dough, thawed
    • If using dough sheets, melted butter or cooking spray to keep layers from sticking
  • 1 pint heavy whipping cream
  • 1 tablespoon pure maple syrup
  • 1 pint blueberries
  • 6 oz raspberries
  • flaked coconut for sprinkling on top


  • pizza cutter or sharp knife
  • mini muffin tin
  • metal bowl, chilled
  • hand mixer
The phyllo cups before cooking. Although they’re thin they’re pretty forgiving, so you can GENTLY rearrange them if need be.
The very thin cups (four sheets) cooked in five minutes.


  • The night before: Remove phyllo dough from the freezer and put it in the refrigerator to defrost. Put a metal bowl in the freezer to chill for the whipping cream.
  • If using cups, preheat the oven according to baking directions and place each dough cup in a muffin pan
  • If using sheets, unroll them and place on a nonstick surface (I used the plastic from the box and a cutting board). Carefully pull an individual sheet and place on the nonstick surface. Coat lightly with butter or spray in between each layer. I used four layers of dough for very thin cups, but you can use more if you’d like your cup more substantial.
  • Use a pizza cutter or very sharp knife to cut the dough into 24 squares.
  • Fan the sheets of dough slightly and gently place in a muffin cup, pressing until a little dough cup is formed.
  • Bake the dough according to directions on the packaging (I baked mine for 5 minutes at 350 degrees F.)
  • While the dough is cooking, pull the metal bowl from the freezer and pour the heavy whipping cream and 1 tablespoon maple syrup in, then beat at high speed until stiff peaks form. (Time saving tip: Premade whipped cream also works, just stir in the maple syrup until well-combined.)
  • Remove the phyllo cups from the pan and let cool completely. Spoon in about 1 tablespoon of cream into each cup, then top with raspberries, blueberries and a sprinkle of coconut.
Although there’s a little extra work in making fresh whipped cream, I think it’s worth it. Almost anything can be used as sweetener: honey, white sugar, brown sugar, coconut sugar, stevia, etc.

You can get really creative with this one, and try out all kinds of filling, or arrange them in a flag pattern. If you do get extra creative, share your creation in the comments!

Have a great week, RWC!


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