Ingredients for Cherry Cheese Flakies
- 6 sheets phyllo dough (about 14x17 inches each)
- 6 tablespoons melted butter
- 4 ounces (113g) softened cream cheese
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup whipped cream
- 1 (21 ounce) can cherry pie filling
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How to Make Cherry Cheese Flakies
- Preheat oven to 350°F (175°C). Lightly grease 6 muffin cups.
- Lay one sheet of phyllo dough (about 14x17 inches) on a damp kitchen towel to prevent drying.
- Brush lightly with 1 tablespoon melted butter. Repeat layering with 5 more sheets of phyllo, brushing each with 1 tablespoon of melted butter.
- Using kitchen shears, carefully cut the phyllo stack into 6 equal rectangles. Round the corners slightly.
- Gently pleat each rectangle and fit it into a greased muffin cup.
- Bake for 6-10 minutes, or until golden brown and crispy.
- Let the phyllo cups cool completely in the muffin tin.
- Meanwhile, in a medium bowl, beat together 4 ounces (113g) of softened cream cheese, 2 tablespoons powdered sugar, 1 teaspoon lemon zest, and 1 tablespoon lemon juice until smooth and creamy.
- Gently fold in 1/2 cup whipped cream.
- Spoon the cream cheese mixture into the cooled phyllo cups. Top each with 2-3 tablespoons of cherry pie filling.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
34g
Carbs
7g
