Lemon Cream Filled Filo Cups Recipe

Lemon Cream Filled Filo Cups


  • 1/2 package frozen filo dough, cut into 3-inch rounds (or pre-baked filo cups)
  • Pierre Hermes' French Lemon Cream (recipe here)
  • Ginger-Spiced Creme Fraiche Whipped Cream(recipe here)
  • Fresh berries of your choosing

How to make Lemon Cream Filled Filo Cups

  1. Preheat oven to 350 degrees F.
  2. Form 2 or 3 rounds of filo into each form of a mini muffin tin. Brush lightly with melted butter.
  3. Bake for 8-10 minutes, until golden and crispy. Set aside to cool.
  4. Pipe or spoon lemon cream into each cup.
  5. Pipe a dot of creme fraiche over the lemon cream, and garnish with a fresh berry.

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