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Little phyllo cakes with blackberry

Little phyllo cakes with blackberry
little phyllo cakes with blackberry jpg

Little phyllo cakes with blackberry

  • 4 sheets of phyllo dough
  • 100 grams mascarpone
  • 6 tablespoons brown sugar Grand Cru Brasil Bio Waves of Sugar
  • blackberry
  • extra vergin oil


  1. Lay a sheet of phyllo dough at a time, holding the other part covered under a wet cloth.
  2. Brush entire surface with oil and overlap with another sheet, repeat two more times, so you'll get 4 layers.
  3. With a round pastry cutter gets the dough into circles that will place the paper cups as I did, or directly into a silicon mold to obtain the small muffin baskets.
  4. Pricked with a fork and cook the basics in a preheated oven at 180C for 6-8 minutes or until golden brown.
  5. Let cool baskets while preparing the filling and phyllo.
  6. Gently wash and dry the berries.
  7. In a bowl mix well the sugar with the mascarpone and helping with a pastry bag filled phyllo baskets.
  8. Finish decorating with a blackberry

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