Cadbury Easter Egg Phyllo Cups

Laura, from Tutti Dolci  is the “friend in need” today. If you haven’t been following Laura, I know you’ll want to by the time you finish reading her post and checking out the delightful sweet treat she has for us today. I’m not sure how I first discovered Laura’s blog but it didn’t take me long to discover that I didn’t want to miss any of her posts. I get them in my email and am always excited to see what she’s sharing. In fact, if you’re anything like me, you’ll gasp in delight each time you see her photos and the accompanying recipe. Oh, you probably already did that when you saw these gorgeous Cadbury Easter Egg Phyllo Cups, right?

P.S. Such an interesting name, Tutti Dolci, don’t you think? Do you know what it means? I’m not telling, rather I’ll let you check it out along with how Laura got started, here ……….

I’m so happy to be guest posting for Chris today! Her delicious desserts and fresh salads with creative dressings always pique my interest. She’s also incredibly loving and giving – most of you know she’s taking some time away from the blog to help out with her new granddaughter.

Since Chris often makes treats with and for her grandchildren, I’m sharing these Cadbury easter egg phyllo cups. These two-bite delights are fun and whimsical, perfect for children or adults! Whether you serve them on a dessert stand or turn them into edible place cards at your Easter table (simply add a name card to each cup), your guests will find them irresistible.

I crisped up the phyllo shells in the oven before filling them with a blend of bittersweet and semisweet chocolate. Toasted coconut gives a “nest” appearance, and pastel mini Cadbury eggs complete the look. Best of all, you can assemble the cups in less than an hour (they’d also be a fun activity to make with your children). Chris, thank you for inviting me to share a recipe!
~ Laura

Cadbury Easter Egg Phyllo Cups

Ingredients:
15 (1 package) mini phyllo shells
6 Tbsp sweetened flaked coconut
2 oz bittersweet chocolate, chopped
2 oz semisweet chocolate, chopped
30 Cadbury Mini Eggs

Directions:
1. Preheat oven to 350°F and place phyllo shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack. Place coconut in a rimmed baking sheet and bake 5 to 7 minutes, until golden. Immediately place into a small bowl to cool.

2. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Arrange phyllo shells on a rimmed baking sheet and fill halfway with melted chocolate.

3. Top with toasted coconut and chill in the refrigerator for 10 minute. Place two Cadbury eggs in each shell and chill another 10 minutes, until chocolate is set. Store at room temperature in an airtight container.

PRINTABLE RECIPE