Condensed milk is one of the reasons I love this little dessert so much, besides, is really easy to make and the ingredients are pretty much always in my house.The filling can be made in advance and refrigerate until is ready to serve,it is so creamy and refreshing, perfect for these summer days! .
Phyllo Cups with Cinnamon and Condensed Milk Cream
Adapted from Everyday Food Magazine
3 sheets frozen phyllo dough, thawed2 tablespoons unsalted butter, melted
3 tablespoons sugar
1 cup cold heavy cream
6 tablespoons sweetened condensed milk
1/4 teaspoon cinnamon
Pinch of salt
1/2 teaspoon unsweetened cocoa powder
-Preheat oven to 325 degrees.
- Lay 1 sheet phyllo on a work surface (always cover remaining sheets with a lightly damp towel).
- Brush phyllo with a little bit of butter and sprinkle with some sugar. Keep layering twice more with remaining phyllo, butter, and sugar.
-Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, make sure phyllo sits flat in bottom of cup.
-Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through.
-Take out of the oven and let cool completely in pan on a wire rack.
TO MAKE THE FILLING:
-In a bowl, combine cocoa powder with a small amount cream and stir until powder dissolves.
-Stir in the remaining cream, condensed milk, cinnamon and pinch of salt.
-Whisk until firm but not dry peaks form and refrigerate until ready to serve.
Fill phyllo cups with the filling cream and sprinkle with a little more cocoa powder.
According to the recipe and if you are looking into something more adventurous...
you can add a tablespoon of Kahlua, Baileys or Espresso powder .