Phyllo Cup Desserts with Coffee Cream

These little desserts feature flaky, buttery phyllo dough baked into crisp cups and filled with a light, coffee-flavored cream. They look quite elegant but come together with minimal fuss.

From start to finish, you can have these treats ready in about 40 minutes. They are ideal for when you need a quick dessert for guests or a special weeknight sweet.

Why will you love Phyllo Cup Desserts with Coffee Cream?

Working with phyllo is easy. Layering the thin sheets with butter and sugar creates a wonderfully crisp and flaky texture that’s much simpler than making pastry from scratch.

The no-bake filling saves time. The coffee cream is whipped together in minutes with an electric mixer, no cooking required.

The components can be made ahead. You can bake the phyllo cups a day or two in advance, making assembly quick and easy when you’re ready to serve.

Phyllo Cup Desserts with Coffee Cream Ingredients

• Phyllo Dough: Find it in the freezer section near pie crusts and puff pastry. Thaw it in the refrigerator overnight for the best results.

• Mascarpone Cheese: This Italian cream cheese adds richness and stability to the filling. Full-fat cream cheese can be used in a pinch, but the flavor will be tangier.

• Instant Espresso Powder: This gives a concentrated coffee flavor. If you don’t have it, you can use a small amount of very strongly brewed and cooled coffee, but the filling may be slightly thinner.

• Sweetened Condensed Milk: Adds sweetness and a smooth texture. Do not substitute with evaporated milk, as it is not sweetened and will not work the same way.

Exact quantities are in the recipe card below.

How to Make Phyllo Cup Desserts with Coffee Cream

Step 1: Make the Phyllo Cups

Preheat your oven to 375°F (190°C). Layer three sheets of phyllo dough, brushing each with melted butter and a sprinkle of sugar. Cut the stack into 12 squares and press them into a mini muffin tin. Repeat with the remaining phyllo to make 24 cups total.

Step 2: Bake the Cups

Bake the phyllo cups for 15-20 minutes until they are golden and crisp. Let them cool completely in the tin before handling, as they are fragile. Once cool, you can carefully remove them and set them aside.

Step 3: Whip the Coffee Cream

While the cups cool, prepare the filling. Whisk instant espresso powder with a small amount of heavy cream to dissolve it. Then, add the rest of the cream, mascarpone, sweetened condensed milk, and cinnamon, and beat with an electric mixer until stiff peaks form.

Step 4: Assemble and Serve

Once the cups are cool and you are ready to serve, spoon or pipe the coffee cream into each phyllo cup. Finish with a light dusting of cocoa powder for a classic look and serve right away.

What to Serve with Phyllo Cup Desserts with Coffee Cream

These mini desserts are wonderful on their own or served with a cup of coffee or an espresso.

Helpful Tricks for Phyllo Cup Desserts with Coffee Cream

Phyllo dough is very delicate and dries out quickly. Always keep the sheets you aren’t working with covered with a damp towel.

The baked, unfilled phyllo cups can be stored in an airtight container at room temperature for up to 2 days.

Fill the cups right before you plan to serve them. This keeps the phyllo shells crisp and prevents them from becoming soggy.

If you don’t have a mini muffin tin, a standard 12-cup tin will work. You’ll need to cut larger squares (about 4-5 inches) and may need to adjust the baking time.

How to Store and Freeze Phyllo Cup Desserts with Coffee Cream

The filled desserts should be eaten immediately. Unfilled phyllo cups can be stored in an airtight container at room temperature for up to 2 days. The coffee cream can be stored in a covered container in the refrigerator for up to 2 days; you may need to briefly re-whip it before using.

Phyllo Cup Desserts with Coffee Cream Recipe FAQs

My phyllo dough keeps tearing. What am I doing wrong?

Phyllo is very thin and can be tricky. Make sure it’s fully thawed according to package directions. Work quickly and keep the unused sheets covered with a damp towel to prevent them from drying out and becoming brittle.

Can I use a regular-sized muffin tin?

Yes, you can. A regular 12-cup muffin tin will work. You will need to cut your phyllo squares larger, about 4-5 inches, and the baking time may need to be adjusted slightly.

Can I make these without coffee?

Certainly. For a non-coffee version, simply omit the espresso powder. You can add 1/2 teaspoon of vanilla extract to the cream instead for a simple, sweet filling.

Phyllo Cup Desserts with Coffee Cream

Crispy, buttery phyllo cups are filled with a smooth, coffee-flavored mascarpone cream and finished with a dusting of cocoa powder.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 6 sheets frozen phyllo dough thawed
• 4 tablespoons unsalted butter melted, 57g
• 1/4 cup granulated sugar 50g
• 1 cup cold heavy whipping cream 240ml
• 1/4 cup mascarpone cheese cold, 60g
• 2 tablespoons sweetened condensed milk 30ml
• 1 tablespoon instant espresso powder
• 1/4 teaspoon ground cinnamon
• 1 tablespoon coffee liqueur such as Kahlúa, optional
• Unsweetened cocoa powder for dusting

Instructions

 

• Preheat your oven to 375°F (190°C). Have a 24-cup mini muffin tin ready.
• Unroll the phyllo dough on a clean work surface. To prevent it from drying out, cover the stack with a clean, slightly damp kitchen towel while you work.
• Place one sheet of phyllo on your work surface. Lightly brush it all over with melted butter and sprinkle with about 2 teaspoons of sugar. Place another sheet directly on top, brush with butter, and sprinkle with sugar. Repeat one more time for a total of 3 layers.
• Using a sharp knife or pizza cutter, cut the layered phyllo stack into 12 equal squares (approximately 3x3 inches).
• Gently press each square into a cup of the mini muffin tin, ruffling the edges to fit. The corners will stick up.
• Repeat the layering and cutting process with the remaining 3 sheets of phyllo and remaining butter and sugar to fill all 24 mini muffin cups.
• Bake for 15-20 minutes, or until the cups are golden brown and crisp. Let them cool completely in the pan before carefully removing them.
• While the cups cool, make the filling. In a medium bowl, whisk the instant espresso powder with 1 tablespoon of the heavy cream until it has dissolved.
• Add the remaining heavy cream, cold mascarpone, sweetened condensed milk, cinnamon, and optional coffee liqueur to the bowl. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 2-3 minutes.
• Just before serving, pipe or spoon the coffee cream into the cooled phyllo cups. Dust with cocoa powder and serve immediately for the best texture.

Notes

Phyllo dough is very delicate and dries out quickly. Always keep the sheets you aren't working with covered with a damp towel.

The baked, unfilled phyllo cups can be stored in an airtight container at room temperature for up to 2 days.

Fill the cups right before you plan to serve them. This keeps the phyllo shells crisp and prevents them from becoming soggy.

If you don't have a mini muffin tin, a standard 12-cup tin will work. You'll need to cut larger squares (about 4-5 inches) and may need to adjust the baking time.

Keyword coffee dessert, mascarpone, mini desserts, phyllo cup desserts, phyllo dough