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These easy Phyllo Cups with Fruit only take about 15 minutes to make. A light dessert idea that is simple enough for kids and fancy enough for party guests.
These Easy Phyllo Fruit Cups take about 15 minute to make and they are so yummy. I could eat the cream cheese filling with a spoon! These are the perfect treat to take to a gathering of any kind. You only need 5 ingredients for this recipe and most of them you probably have on hand.
Ingredients
- Frozen mini phyllo cups – You can find the mini phyllo cups on the freezer aisle in the grocery store by the frozen pie crusts. They are pre-baked, so all you have to do is pull them out of the package, fill them, and serve! It is mind-blowingly easy.
- Cream cheese
- Sugar
- Vanilla
- Fresh berries – strawberries, blueberries, raspberries, blackberries, or even huckleberries will work great for these cups.
Tips for Baking and Storing Phyllo Cups
If you want to make larger cups, you can buy phyllo sheets, cut them into the shape/size you want, and layer 5 sheets per cup. Brush on a thin layer of butter and sprinkle a little bit of sugar between each sheet and then cook in full size or mini muffin tins according to package directions. I happen to love the mini ones because then I don’t feel as bad scarfing down a bunch of them. I mean, it’s fruit, right!?
You can make these tasty treats ahead of time – just store them for a few days in the fridge in an air-tight container.
Variations on Easy Phyllo Cups with Fruit
There are so many ways you can customize these little cups! Obviously you can put any kind of fruit on top – bananas, kiwi, blueberries, apples, just to name a few. Get creative, and try different combinations with your favorite kinds of fruit! You can also try some of these variations for sweet fillings:
- Add some peanut butter to the cream cheese filling and put bananas on top.
- Top the fruit cups with candied pecans.
- Drizzle chocolate, caramel sauce, or honey over the fruit.
- If fresh berries are out of season, you can top the cream cheese filling with a teaspoon of your favorite jam.
- Add holiday flavor by topping the cream cheese filling with a teaspoon of cranberry sauce.
Savory Appetizer Cups
You can easily turn this dessert into phyllo cup appetizers by filling the phyllo shells with savory fillings. Warm the cups in the oven before adding a hot dip or filling. Try one of these filling ideas or create your own.
- Hot artichoke dip
- Whipped cream cheese and smoked salmon
- Baked brie
- Buffalo chicken dip
Frequently Asked Questions
Phyllo cups are premade mini pastry cups made with phyllo dough. You can purchase them in the frozen section in the grocery store.
No, frozen phyllo cups come prebaked. It only takes 15 minutes to bring them to room temperature, and then they can be filled. Easiest dessert ever!
The best way to keep them from getting soggy is to fill them just before serving. You can prepare this recipe the day before and fill them with the cream cheese filling. Keep them in the fridge overnight and then add the fruit just before serving.
Read Next: 33+ Easy Dessert Ideas
More Mini Desserts You’ll Love
There is something about a bite-sized dessert that is just so fun! They make great finger food treats for parties and for kids. They are just so poppable! Try some of these tiny treats the next time you need a little something sweet!
Mini Cherry Cheesecakes
Mini Cupcakes
Cheesecake Filled Strawberries
Chocolate Truffles
Dipped Caramel Pretzel Bites
Butterfinger Cookies
How to Make Easy Phyllo Cups with Fruit
Easy Phyllo Cups with Fruit
Ingredients
- 1 package frozen mini phyllo cups
- 8 ounces cream cheese softened
- 3/4 cups sugar
- 1 teaspoon vanilla
- fresh raspberries, strawberries, blackberries
Instructions
- Remove phyllo cups from packaging and arrange on a plate. Set aside.
- Combine cream cheese, sugar, and vanilla. Mix until sugar is dissolved.
- Put mixture into a piping bag with a large tip (or a resealable plastic bag with one corner cut off) and fill phyllo cups.
- Top with berries and enjoy!
Notes
More filling ideas:
- Top the cream cheese with sliced strawberries and a drizzle of chocolate sauce.
- Mix 2 tablespoons of peanut butter into the cream cheese mixture, then add a slice or two of banana on top.
- Top with diced apples and drizzle with caramel sauce.
- Lightly dust the top of the fresh fruit with powdered sugar just before serving.
Sounds very delicious! I have a question if I wanted to make it taste more citrusy, can I add lemon curd? If so, can you recommend an amount please? would it be ok to mix in with the cream cheese, vanilla and sugar?
For the most zing, I would add a dollop of curd on top of the cream cheese layer of each cup before the fruit.
I love theseas does my family. I am going to make them for Easter but instead of fruit I am mixing in pastel min m&ms and putting a jelly bean on top or a regular size m&m.
These were a big hit with my friends who will normally decline “dessert” stating they are watching their sugar consumption. I also served a platter of fresh fruit (with the remainder of the fruit I bought for the top of the cups) with a chocolate “dipping sauce” (“Baker’s Dipping Sauce” that I found at the grocery store) and they loved that too!!
Made these for a church function and they were a huge hit!! Super easy to make and few ingredients.
So glad they were such a hit! Thanks for coming back and sharing, Bev!
Says can be made ahead of time….they don’t get soggy? I want to make night before for an office party.
Thanks!
I apologize for answering this so late! Somehow we missed your comment. You have probably already made these, but the Phyllo dough won’t go soggy for a couple of days. If you are worried about it, make the filling ahead and fill the cups just before serving.
I made my Phyllis cups myself and baked them, after they cooled I stuffed them with my cream cheese filling and a huge blackberrybut! The party up has been moved till tomorrow, how do I keep them from going soggy overnight, help
Yikes, I would check them in the morning. They still might be ok. If not, you might have to re-do them. I don’t know how you would keep them from getting soggy after adding the filling. :/
I made 100 of these at Easter. Put them in the ‘fridge the day before. Put the fruit on top just before serving. So easy and delicious. Not at all soggy. I put the fruit on later just in case is “leaked”.
I am confused the comment directly above this comment you say they will keep without getting soggy for 2 days then this one you say she may have to re do them because they may be soggy overnight.
Did these a day ahead and turned out great! Hint: melt some dark chocolate with a little butter and brush inside of the cups. Adds another flavor dimension and not soggy!
I am going to make these the end of this month for a home gathering.
OMG they are pretty to look at and I am sure delicious..PLUS so easy to make.
Thanks for sharing.