This dessert features delicate pastry cups filled with a raspberry yogurt, mascarpone and pineapple blend and garnished with a few shavings of chocolate.
sheets phyllo dough (or 12 store-bought phyllo cups)
cup mascarpone cheese
cup finely chopped pineapple, canned or fresh
cup raspberry yogurt
small block chocolate, for garnish
to 3 inch cookie cutter, Special equipment
Special equipment: 2 ½ to 3-inch cookie cutter, mini muffin tin
Preheat the oven to 350ºF.
Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.
Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.