Ingredients
8 sheets phyllo dough (14 inches x 9 inches)1/3 cup butter, melted1/2 cup confectioners’ sugar1 cup white baking chips2 tablespoons 2% milk1 package (8 ounces) cream cheese, softened1 carton (8 ounces) frozen whipped topping, thawed1/2 cup seedless raspberry preserves, room temperatureWhite chocolate curls, optional
Preparation
Place one sheet of phyllo dough on a work surface (keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out); brush sheet with butter and dust with confectioners’ sugar. Top with a second sheet of phyllo; brush with butter and dust with sugar.
Cut into 12 squares. Place one square on top of a second square, alternating corner points; press into a greased muffin cup. Repeat with remaining 10 squares, filling five more muffin cups. Repeat the process three times with remaining phyllo dough, butter and sugar.
Bake at 350° for 5-6 minutes or until lightly browned. Carefully remove from pans to wire racks to cool.
In a microwave, melt baking chips with milk; stir until smooth. In a large bowl, beat cream cheese and melted chip mixture until smooth. Fold in whipped topping.
Spoon or pipe into phyllo cups; drizzle with raspberry preserves. Cover and refrigerate until serving. Garnish with chocolate curls if desired.
