Ingredients:

  • 1 package pre-made phyllo shells (approx. 15-20 shells)
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1 cup mixed fresh berries
  • 1 tbsp apricot jam

Instructions:

  1. Preheat the oven to 350°F (175°C). Place the pre-made phyllo shells on a baking sheet and bake for 4–6 minutes until they smell nutty and look slightly golden. Let them cool completely on the pan to ensure they become shatter-crisp.
  2. In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
  3. Gradually stir in the vanilla extract and heavy cream. Beat on medium-high for 2 minutes until the mixture is light, aerated, and holds a soft peak.
  4. Transfer the filling into a piping bag or Ziploc bag with the corner snipped. Pipe the cream into each cooled shell, filling them about 3/4 of the way up, using a swirling motion to create a small divot in the center.
  5. Carefully press one raspberry or a few blueberries into the center of the cream. Lightly brush the fruit with warmed apricot jam using a pastry brush for a professional shine.