Adapted from www.thecomfortofcooking.com
Navigating all the conflicting information out there about “what’s good for us” can become très tiresome and frustrating. Regardless of who-says-what after whatever study in whichever publication, some advice that’ll always hold true: “eat as close to nature as possible”. And this, like our good friend Michael Pollan so oft explains, mostly means plants.
These phyllo cups are a fun way to pretty up those plants (fruit in this case) and deliver them deliciously to your mouth.
Tip: There’s lotsa room to get creative here – try filling ‘em with homemade applesauce and yogurt or sliced strawberries and coconut ice cream. Go crazy.
4 Tbsp melted coconut oil (or butter)
1. Preheat oven to 375 F.
2. Using a muffin tin (we used a jumbo muffin tin but a mini-muffin tin will work too – for a much minier dessert). Lay 6-8 sheets of the phyllo dough out on a cutting board and cut your stack into a square shape (the appropriate size for the muffin tin).
3. Working with one sheet of phyllo at a time, lightly brush the sheet with melted butter or coconut oil and press into the muffin tin. Carefully lay another sheet of dough over the first and repeat with butter and remaining dough.
4. Transfer the uncooked phyllo cups (inside the tin) into the oven and bake for about 5 minutes. Remove after 5 minutes to check on them and then return to bake for another 5 minutes or until the edges of the pastry have browned lightly.
5. If making the caramel sauce: while the phyllo cups are baking, place the soaked medjool dates into a blender with about a ¼ cup of water. Blend it up until smooth. If you’d like it sweeter – try adding a little maple syrup (or honey). If you’d like it thicker – try adding a ½ tsp arrowroot powder. Let sit until you’re ready to drizzle over your finished phyllo cups.
6. Remove from the oven and let cool slightly before filling the cups with your preferred filling (we used blueberry, pomegranate and greek yogurt) and drizzle with your clean caramel sauce!