Oh my goodness, I adore pomegranate. More than I can tell you, frankly.
I would eat them all the time…but they’re a big ole pain…don’t you think? Messy…and not much from all the work. But, OH…those amazing little succulent seeds………These Creamy Pomegranate Phyllo Cups…are TO DIE FOR! Okay…no one died…but they are delicious!
Pomegranates will stain anything that looks at them cross…and I’m mean irrevocably. In fact, I’m in an old shirt, that was perfectly fine, till I ate a pomegranate in it. Now, it’s an old shirt! lol I had borrowed it from my hubby in Montana in the fall, it was brand new, so nice, he’d never worn it. Then, I made the fatal mistake, of eating a pomegranate.
Do you ever just stop what you’re doing, and think to yourself, “Don’t do this, it’ll be a mistake”. You know it’s a mistake, but you do it anyway….and then, REGRET! lol
Well, I DON’T regret making these! And you won’t either! They’re messy, they’re a pain..and I mean PAIN!!! But O M GOODNESS….so so good. There are several steps to this recipe…so please read carefully…and make the “AHEAD” stuff first!
Word to the wise, make the cups ahead of time. The syrup, ahead of time. Then, when the stars all align, and you know you’re gonna take them straight to the table…do the rest. Please, for the love of all things awesome….WAIT to make them! LOL
So…skip this recipe…and go to the Pomegranate syrup recipe….make it first! Then, not very long before serving, make the cups, then the filling!!
1/4 Cup whipped cream cheese
1/4 Cup pomegranate jelly
2 Tbs Cool whip…NOT THE CANNED whipped cream
1 Recipe phyllo cups
2 Tbs pomegranate seeds
Finely shredded lemon peel
1 Recipe of Pomegranate Syrup
Make Pomegranate Syrup first!
Phyllo Cups Second
Filling shortly before eating
In a saucepan, combine:
1 1/2 Cups pomegranate juice
1/4 Cup honey
1 Tbs lemon juice
Bring mix to a boil over medium heat. Reduce heat, and boil gently, uncovered, for 30-40 minutes or until mixture is reduced to 1/2 Cup. Cool. Can be stored, covered, unused for in the refrigerator for up to 2 days.
Preheat oven to 350.
Coat Muffin pan with nonstick cooking spray.
Thaw four sheets of phyllo dough.
Lay out one sheet and coat with butter, and layer the remaining sheets alternating butter between each layer.
Cut into 4″ squares and press into the muffin cups. Be gentle, they will be very delicate, and even more so once they are cooked.
Bake 7 to 9 minutes, until phyllo is golden brown.
Store at room temperature for up to 2 days.
In a small bowl, combine cream cheese and pomegranate jelly until smooth.
Fold in whipped Cream.
Spoon filling into phyllo cups.
Garnish with Pomegranate seeds (I actually just took all of the seeds…and divided them up between the cups…and that was what all of them got.) and Lemon peel (optional)
Just before serving, drizzle with Pomegranate syrup. Don’t croak…they’re good!
Oh…YES…by the way, that IS my Dollar Store Challenge Cake Plate.