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Cranberry Phyllo Baskets Recipe
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Cranberry Phyllo Baskets
8 phyllo pastry sheets
20 tablespoons (2 1/2 sticks) unsalted butter, melted
6 tablespoons finely ground dry breadcrumbs
1 (12 ounce package cranberries
1 1/2 cups sugar
6 tablespoons water
Cream Cheese Filling
10 ounces cream cheese, room temperature
8 1/2 tablespoons powdered sugar
1 1/4 tablespoons grated lemon peel
2 1/2 teaspoons fresh lemon juice
1/3 cup coarsely chopped toasted husked hazelnuts (or sliced almonds
Place 1 phyllo sheet on work surface. (Cover remaining sheets with
damp towel to prevent drying). Brush with 2 tablespoons melted
butter. Sprinkle with 1 teaspoon breadcrumbs. Repeat with 3 more
sheets. Do not sprinkle fourth sheet with breadcrumbs. Repeat entire
process 1 more time for a total of 2 stacks of 4 sheets each. Mark
off twenty 3 inch squares on each stack using ruler. Cut into
squares using scissors or pizza cutter.
Preheat oven to 350 degrees. Brush 40 miniature muffin cups with
remaining butter. Press 1 stacked phyllo square into each muffin
cup, forming basket. Bake until lightly browned, 10 to 12 minutes.
Cool 5 minutes. Transfer baskets to rack and cool to room
temperature. (Can be prepared 2 weeks ahead. Store at room
Cook cranberries, sugar and water in heavy medium saucepan over low
heat until sugar dissolves, swirling pan occasionally. Increase heat
and bring to boil. Reduce heat and cook until berries pop, about 10
minutes. Refrigerate until cool. (Can be prepared 1 week ahead)
Blend cream cheese and sugar with electric mixer until smooth and
creamy. Add peel and juice.
Divide cream cheese, filling among phyllo baskets, spreading evenly.
Spoon about 1 teaspoon cranberry topping over filling. Sprinkle with
hazelnuts. (Can be prepared 4 hours ahead and refrigerated) Bring to
room temperature before serving).
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