I came across this recipe from Food Network. As with most of Food Network recipes this did not disappoint. The one hiccup I had was that the grocery store we stopped at in Bar Harbor did not have the phyllo cups. So what’s a girl to do? You know it, improvise! Nothing some puff pastry sheets could not take care of. Using the puff pastry added a lot more work to this dessert but worth it. I’ll be packing the cups next time!
INGREDIENTS
1 Cup fresh blueberries
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup mascarpone cheese
2 Tablespoon powdered sugar
1/2 teaspoon grated lemon zest
2 Tablespoons lemon juice
1 package mini phyllo shells
DIRECTIONS
Combine the blueberries , granulated sugar and cinnamon in a small sauce pan. Cook over medium high heat until the berries start to break down and the liquid is syrupy, about ten minutes. Remove from heat and let cool to room temperature.
Whisk together the mascarpone, powdered sugar , lemon zest and lemon juice in a medium bowl.
Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote. Then top with the blueberry compote. Zest with more lemon zest if desired.
Serve immediately.
IF you get stuck like an did with no phyllo shells. You can use puff pastry sheets. I just cut the into bite size pieces and baked according to package directions.
Enjoy!
