Ingredients:

  • 1 box (150g) pre-baked mini phyllo shells
  • 8 oz (225g) full-fat cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) heavy cream, chilled
  • 1/4 cup (60ml) strawberry jam

Instructions:

  1. Preheat oven to 350°F (175°C). Place the phyllo shells on a baking sheet and warm for 3-5 minutes until they deepen in color and smell nutty.
  2. In a medium bowl, beat the softened cream cheese until completely smooth.
  3. Gradually add the heavy cream, powdered sugar, and vanilla extract. Whip on high until the mixture forms stiff peaks.
  4. Transfer the cream cheese mixture into a piping bag and pipe into each cooled shell, filling them approximately 3/4 of the way to the top.
  5. Spoon a small dollop of strawberry jam or a slice of fresh strawberry onto the center of the cream cheese filling.