These just scream Christmas, don't they? I wanted to show you this recipe to give you plenty of time to include this in your holiday entertaining. I love cranberry desserts at the holidays - they are so pretty, with the cranberries looking like little jewels. These phyllo baskets are simply scrumptious and you can make the components of these ahead of time, making it a breeze to assemble right before you want them.
I've had this recipe for years, way before you could buy prebaked phyllo baskets in the grocery store. If you absolutely don't have time to make the phyllo baskets yourself, you could use the frozen kind. I've never tried them, so I cannot tell you if they are any good. But if you buy phyllo sheets and make your own little baskets, I guarantee they will be wonderful and crisp and light and so worth the small effort it takes to make them. And you can make the baskets way ahead of time and keep them at room temperature. The filling and topping are practically afterthoughts, they are so easy.
Cranberry Phyllo Baskets
Makes 24
You will need a miniature muffin pan for this recipe, if you are making your own phyllo baskets.
Ingredients:
Phyllo Baskets
8 sheets phyllo dough
1 stick unsalted butter
3 tablespoons fine dry breadcrumbs
(or use premade frozen phyllo baskets)
Cranberry Topping
6 ounces fresh cranberries (1/2 bag)
3 tablespoons water
3/4 cup sugar
Cream Cheese Filling
4 ounces cream cheese, room temperature
2 tablespoons powdered confectioner's sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
3 tablespoons chopped toasted husked hazelnuts*
Instructions:
For baskets: Place 1 phyllo sheet on work surface. (Cover remaining sheets with damp towel to prevent drying). Brush with melted butter. Sprinkle lightly with some breadcrumbs. Repeat with 3 more sheets - do not sprinkle breadcrumbs on fourth sheet. Repeat entire process 1 more time for total of 2 stacks of 4 sheets each. Mark off twelve 3-inch squares on each stack using ruler. Cut into squares using pizza cutter.
Preheat oven to 350 degrees F. Brush 40 miniature muffin cups with remaining butter. Press 1 stacked phyllo square into each muffin cup, forming basket. Bake until lightly browned, 10 to 12 minutes. Cool 5 minutes in pan. Transfer baskets to a rack and cool to room temperature (can be prepared 2 weeks ahead. Store at room temperature).
Place damp towel on top of phyllo dough to keep moist; spread with melted butter, sprinkle with bread crumbs and cut into squares
For Topping: Cook cranberries, sugar and water in small medium saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring to boil. Reduce heat and cook until berries pop, about 10 minutes. Refrigerate until cool. (Can be prepared 2 days ahead).
For filling: Blend cream cheese and sugar with electric mixer until smooth and creamy. Add zest and juice and blend.
To assemble: Divide cream cheese filling among the phyllo baskets. Spoon a little cranberry topping over filling. Sprinkle with hazelnuts. (Can be prepared 4 hours ahead and refrigerated. Bring to room temperature before serving).
* To toast hazelnuts, spread whole hazelnuts on a baking pan and toast in a 425 F. oven for about 4-5 minutes. Immediately wrap them in a clean towel and roll them around in the towel vigorously - this will remove most of the skins.
Elaine McCardel shares her love fresh, homemade Italian cooking and food photography on her blog The Italian Dish.