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Holidays are celebrations in our home which means even when I’m not baking a pumpkin cheesecake for Thanksgiving or cooking pasteles for Christmas, our kitchen is always warm and inviting, housing my latest culinary creative venture. Easter brunch has become a tradition in our home, and like years gone by, we’ll celebrate our Risen Savior and talk about the meaning of this important day over quiche, roasted potatoes and fresh bread.
In addition to brunch and church, we celebrate the folkloric aspects of the season by dying, hiding, and then searching for eggs along with gifting each of my kids a themed basket. I strive to gift my children a mix of fun and educational items as opposed to candy, so they’re often looking for a “treat” to celebrate. I decided to utilize the most popular colors and flavors of the season to create Easter Basket Phyllo Cups. These cups are first dipped in chocolate, filled with pastry cream, then topped with coconut grass and a jelly bean egg.
Here are the items you’ll need for these Easter Basket Phyllo Cups:
- Athens Mini Fillo Shells
- Semi-Sweet or Dark Chocolate Chips
- Pastry Cream (recipe below)
- Flaked Coconut
- Green Food Coloring
- Jelly Beans
- Twizzlers Pull “N” Peel Fruit Punch Candy
Method:
- 1.Using a double boiler or a candy melting pot, melt 6 ounces of chocolate chips.
- 2. Dip each Mini Fillo Shell approximately halfway into the chocolate to coat.
- 3. Set on a wax paper lined baking sheet.
- 4. Refrigerate for approximately 15 minutes or until the chocolate has set.
- 5. To make coconut “grass,” add approximately 12 drops of green food coloring to 1/2 cup of flaked coconut. You can increase or decrease the amount of food coloring used based on how deep you want your green.
- 6. Fill each Mini Fillo Shell halfway with pastry cream.
- 7. Top with coconut “grass.”
- 8. Set one jelly bean on top of the grass in each Mini Fillo Shell.
- 9. Cut 1 1/2 inch strips of orange colored Twizzlers candy to create the basket handle.
- 10. May serve immediately or keep refrigerated until ready to serve.
Despite how intricate and adorable these Easter Basket Phyllo Cups look, they are easy to make since they don’t have to be baked. You can make the pastry cream ahead of time but I prefer mine fresh so I typically make it a few hours before I’m ready to put together these dessert cups.
Unlike most pastry cream recipes, this one uses flour instead of cornstarch and can be easily made on the stove in approximately 15 minutes (or less).
- 3/4 cup half and half
- 3 tbs sugar
- 2 tbs flour
- 1/8 tsp salt
- 2 large egg yolks
- 1/2 tsp vanilla extract
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In a saucepan over low-medium heat, warm milk (do not boil)
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In a medium bowl, whisk sugar, flour, and salt
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Add egg yolks to flour mixture and combine until it forms a paste
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Add some of the warmed milk into the egg mixture and whisk to combine
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Continue adding milk to the mixture, whisking to combine
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Add mixture back into saucepan
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Over medium heat, whisk mixture continuously until it thickens
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When bubbles start to form, remove from heat
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Strain, if desired
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Stir in vanilla
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Cover with plastic wrap against the pastry cream to prevent a skin from forming
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Chill before serving
This pastry cream is easy to make and can be used for filling cakes, pies, and any number of desserts. Remember to refrigerate it and use it within a few days when the pastry cream is freshest.
Overall we loved the look and taste of our Easter Basket Phyllo Cups. You can serve these mini dessert cups after Easter dinner or Easter brunch!
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