Rose-flavored cream cheese filled in mini phyllo cups! A bite-sized dessert perfect for any parties and potlucks! Easy to make and a crowd-pleaser recipe too.
I love bite-sized or small portion snacks and desserts, especially for parties and potlucks. These grab-and-go foods are always a hit, and for this Diwali, try this super simple rose and gulkand flavored cream cheese-filled phyllo cups; I am sure this recipe will become your go-to dessert.
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Ricotta cheese recipes
Every year for Diwali, I make a sweet dish with ricotta cheese, and this year I am breaking that streak. Instead of ricotta cheese, I am sharing a dessert with cream cheese. Don’t miss to check out my rasmalai, sandesh, kalakand, bhapa sandesh, chhena poda with ricotta cheese. And now, let’s get back to today’s recipe.
Cream cheese dessert bites
These cream cheese bites are a semi-homemade recipe and beginner-friendly ones too. All we are doing here is making cream cheese frosting without butter and heavy cream and filling it inside the phyllo shells/dough. It’s as simple as that. Add your favorite flavors. I am adding gulkand (rose petal jam) and rose syrup.
Ingredients
Phyllo cups – I used Athens brand mini fillo dough shells. (not-sponsored) They are vegan and pre-baked. I love them for making snacks and desserts.
For the filling – We need cream cheese, powdered sugar, corn starch (helps to thicken the filling and keeps it thick), gulkand, and rose syrup.
VVK Tips for making perfect cream cheese bites
- Make sure your cream cheese and gulkand are at room temperature. Plan and bring it to room temperature.
- Whip the cream cheese and sugar until fluffy. I used my electric hand mixer, and at speed 3, I whipped it until fluffy.
- Bake the phyllo cups to make them crisp. And after baking, let it cool before adding the cream cheese mixture.
Dietary specifications, yield, and make-ahead options
These cream cheese bites are nut-free desserts. With this below measure, you can fill 15 to 18 mini phyllo cups. You can very well double/triple this recipe as per your need.
You can make the filling and refrigerate, and when needed, bake the phyllo shells and fill it. Alternatively, you can make it 5 to 6 hours ahead, fill them inside the phyllo cups and refrigerate. It doesn’t go soggy, and the cream cheese filling stays intact. Add the garnish just before serving.
Piping the cream cheese filling with the star tip will make it a cute and pretty dessert. I couldn’t find my start tip, so I ended up using a round tip. You can also use a cookie scoop to scoop the cream cheese mixture/frosting and fill the shells.
Procedure
- Prepare the phyllo cups/shells as per the package instructions. I used Athens mini fillo dough shells. It is pre-baked, but I prefer to bake it again to make it crisp. Preheat the oven to 350 degrees F, bake the shells for 3 to 5 minutes at 350 degrees F, and set them aside. Let it cool a bit.
- Add the cream cheese, powdered sugar, corn starch, gulkand, and rose syrup in a mixing bowl. (yes, I add them all together, not one by one)
- Using an electric hand mixer, whip the mix over medium speed until fluffy and creamy like below. You can use your stand mixer too.
- You can scoop approx 1 tbsp of this flavored cream cheese mix into the baked phyllo cups. Or, using a piping bag and any tip(star or round), you can pipe/swirl in the cream cheese into the phyllo cups. Sprinkle some dried rose petals or nuts and serve immediately.
Recipe notes
- You can use any flavor of your choice. I used rose syrup and gulkand.
- You can use nuts to garnish as well, but I kept it nut-free.
- Make sure the cream cheese is at room temperature.
Explore other desserts from my archives
Loved this recipe?
If you try these rose-flavored cream cheese filled phyllo cups, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
📖 Recipe
Rose-flavored Cream Cheese Filled Phyllo Cups | Phyllo Cup Cream Cheese Bites
Ingredients
Measurement Details : 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 15 phyllo cups I used mini shells
- 4 oz cream cheese at room temperature
- 2 oz powdered sugar a little over ¼ cup
- 1 tbsp corn starch
- 2 tbsp gulkand at room temperature
- 2 tsp rose syrup
Instructions
- Prepare the phyllo cups/shells as per the package instructions. I used Athens mini fillo dough shells. It is pre-baked, but I prefer to bake it again to make it crisp. Preheat the oven to 350 degrees F, bake the shells for 3 to 5 minutes at 350 degrees F, and set them aside. Let it cool a bit.
- Add the cream cheese, powdered sugar, corn starch, gulkand, and rose syrup in a mixing bowl. (yes, I add them all together, not one by one)
- Using an electric hand mixer, whip the mix over medium speed until fluffy and creamy like below. You can use your stand mixer too.
- You can scoop approx 1 tbsp of this flavored cream cheese mix into the baked phyllo cups. Or, using a piping bag and any tip(star or round), you can pipe in the cream cheese into the phyllo cups. Sprinkle some dried rose petals or nuts and serve immediately.
Notes
- You can use any flavor of your choice. I used rose syrup and gulkand.
- You can use nuts to garnish as well, but I kept it nut-free.
- Make sure the cream cheese is at room temperature.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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