Raspberry Phyllo Cups With Pistachio Cream Recipes

CHAI-SPICED CRèME CARAMELS WITH RASPBERRIES AND PISTACHIO PHYLLO CRISPS

Steps:

• Preheat oven to 350°F.
• Bring milk, cream, cardamom, peppercorns, fennel seeds, cinnamon sticks, and cloves to a boil in a heavy saucepan over moderate heat. Remove from heat and let stand, covered, 15 minutes.
• Meanwhile, cook granulated sugar in a dry small heavy saucepan over moderate heat, swirling pan (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Immediately pour caramel into ramekins, tilting to cover bottoms evenly.
• Whisk together whole egg and yolk in a large bowl. Bring spiced milk to a boil again, then add to eggs in a slow stream, whisking. Pour custard base through a fine sieve into a 2-cup measure. Add brown sugar and a pinch of salt, then stir until sugar is dissolved. Divide custard between ramekins.
• Bake custards in a water bath in middle of oven until set but still trembling slightly, about 30 minutes. (Custards will continue to set as they cool.) Remove ramekins from water and cool crème caramels on a rack. Chill, loosely covered with plastic wrap, until cold, at least 3 hours.
• Just before serving, run a knife around inside edges of ramekins. Arrange raspberries, open ends up, over entire surface of custards, pressing gently to adhere. Place a pistachio phyllo crisp over each ramekin and invert onto a plate, then carefully remove ramekins.

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS

Steps:

• For Phyllo Squares:
• Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
• For Lemon Cream:
• Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
• Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).

RASPBERRY PHYLLO CUPS WITH PISTACHIO CREAM

Steps:

• Position rack in lower third of oven. Heat oven to 350°F Butter inside and rims of 6 LARGE muffin cups with 2 tbsp of butter.
• Melt in sauce pan 1/4 cup butter.
• Measure out sugar and set aside.
• Stack 4 sheets of phyllo dough flat on top of each other and cover with plastic wrap and damp towel to prevent drying.
• Place one sheet of dough on workstation and brush with melted butter then sprinkle with sugar. Cover with second sheet of phyllo dough; butter it and sprinkle with sugar in same manner. Repeat process for remaining sheets.
• Cut stacks in 12 square stacks, 4 1/2 inches per side ( 4 strips lengthwise, 3 widthwise). Place 1 square stack in muffin cup; ease it in with the back of fingers so it covers half of the bottom and rises to hang over the side of the cup. Ease in second stack, slightly overlapping the first to cover the other half of muffin cup. Repeat for 5 remaining cups. Bake dough until golden brown, 10 to 15 minutes; let cool completely then remove from muffin cups.
• Whip together in bowl until almost stiff heavy cream, sour cream, 2 table spoons sugar and vanilla.
• Fold in pistachios.
• Just before serving, place phyllo cup on serving plate and divide cream among cups.
• Garnish cups with fresh raspberries and mint sprigs.
• Serve immediately.