These delicate make-ahead desserts are a terrific ending for a spring meal!
1 package (16 ounces – twin pack) frozen fillo dough, thawed
1/4 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 jar (12 ounces) lemon curd
1/2 teaspoon finely grated lemon peel
3 tablespoons fresh lemon juice
1 cup heavy whipping cream, whipped
Place 12 fillo sheets on work surface and cover with plastic wrap. (Rewrap remaining fillo and refreeze.) Lay 1 fillo sheet on work surface; brush with butter. Top with 5 more fillo sheets, brushing each with butter. Cut layered fillo into six 4-inch squares. Press each fillo square into muffin pan to form cups with corners extending above edges of pan. Repeat procedure with remaining fillo and butter. Bake in 375˚F. oven until golden brown, about 5 to 6 minutes. Cool in pan on wire rack. (Can be stored in airtight container for up to 2 days.) In mixer bowl, beat cream cheese until smooth. Add lemon curd, lemon peel, and juice; beat until smooth., Fold in whipped cream. Spoon lemon cream into cups. May be chilled up to 3 hours before serving.
Makes 12 servings
Servings: Per servingCalories: