Little phyllo cakes with blackberry

Little phyllo cakes with blackberry
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Ingredients:

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

Instructions:

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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