Easter meals can sometimes get a little heavy, so many may give up on indulging on anything else by the time the last course rolls around. With that being said, there’s a little trick you can use for your upcoming party to make sure that everyone can enjoy a little something sweet! The secret? Make sure you serve a light dessert.
My raspberry baskets are especially perfect for Easter, and boast fruity flavour and hints of vanilla enveloped in an irresistibly crunchy phyllo cup. They’re incredibly easy to make and even easier to eat –you can forgo the fork if you wish and just bite in. See below for a full list of ingredients and instructions.
5 sheets Phyllo pastry, thawed according to package instructions
2 tbsp butter, melted
2 containers fresh raspberries
3 cups vanilla pudding
2 tbsp icing sugar
- Begin by preheating your oven to 375 degrees Fahrenheit.
- Lay out your phyllo sheets on a clean, flat surface. Using a silicone brush, spread a little of the melted butter on each layer and stack back on top of one another evenly.
- Using a pizza cutter, divide them into 12 squares large enough to fit a standard cupcake tin.
- Press each square into cupcake tin, making sure there is space in the middle as to create a “basket”.
- Bake for approximately 7 to 8 minutes and until golden.
- Once baked and completely cooled, spoon about 2 tablespoons of vanilla pudding into each and top off with a generous heap of raspberries.
- Sift icing sugar on top of each basket for garnish.
Now that you have your last dish of the big day figured out, all you have to do is get cracking on coloring those eggs –stay tuned for this year’s egg DIY project coming out Sunday!
Style is served!