In a large bowl, combine the dry place your squares on a prepared cookie sheet and put it in the fridge to cool while you repeat this.
Creme Curd Cups
First, you roll out flaky, buttery dough into a big sheet and score it into rectangles.
Recipe Summary Creme Curd Cups
Cute mini phyllo pastry shells are filled with a fluffy combination of lemon curd, cream cheese, and whipped cream to make elegant treats all ready for you to decorate as you please.Ingredients | Cookie Dough Pop Tarts Ingredients
¼ cup heavy cream
½ (10 ounce) jar Dickinson's® Lemon Curd, or any flavor Dickinson's Fruit or Creme Curd
1 (4 ounce) package cream cheese, softened
1 (15 count) box phyllo dessert cups
Fruit slices, cookie pieces, candy sprinkles, chocolate shavings (optional)
Directions
Whip cream in small bowl until it holds stiff peaks. Stir together curd and cream cheese in separate bowl until smooth. Fold whipped cream into curd mixture. Pipe or spoon mixture into shells. Top with your favorite garnish. Refrigerate until serving.
Info | Cookie Dough Pop Tarts Ingredients
prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
Cookie Dough Pop Tarts Ingredients / If you don't have a food processor, i recommend using a pastry cutter or the back of a fork the combine in a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency.
