Creamy Raspberry Balsamic Cups
These creamy raspberry balsamic cups are the perfect example as to why you should be using balsamic vinegar in dessert. The raspberry balsamic adds a nice tartness to go along with the sweet, creamy filling resulting in a nicely balanced dessert that’ll soon be everyone’s favourite.
Servings Prep Time
24cups 15minutes
Cook Time
5minutes
Servings Prep Time
24cups 15minutes
Cook Time
5minutes
Ingredients
Phyllo cups
  • 3sheets phyllo pastry doughusually sold frozen in boxes of 18 sheets
  • 1/8cup Frescolio Butter Infused EVOO
Raspberry balsamic filling
Instructions
Phyllo cups
  1. Lightly grease 24 mini muffin or tart tins and set aside.
  2. Place 1 sheet of phyllo on work surface, covering remainder with a damp towel. Brush with olive oil. Top with second sheet; brush with olive oil. Top with third sheet; brush with olive oil. Using a pizza wheel or sharp knife, cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.
  3. Press each square into prepared muffin tin. Bake in centre of 400°F (200°C) oven until golden, about 4 – 5 minutes. Allow to cool in pan.
Raspberry balsamic filling
  1. Beat the whipping cream until stiff. Stir in the Frescolio Raspberry Balsamic Vinegar and sweetened condensed milk. Spoon mixture into phyllo shells. Drizzle with chocolate sauce. Top with fresh raspberries. Keep refrigerated until serving.
Recipe Notes

This recipe uses Frescolio’s Butter Infused EVOO and the Raspberry Dark Balsamic Vinegar. You could also use the following combination for a different taste: