Blueberry Cheesecake Filo Cups
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
59
Spice
45
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Combine the blueberries, granulated sugar and cinnamon in a small saucepan
2
Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes
3
Remove from the heat and let cool to room temperature, 25 to 30 minutes
4
Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl
5
Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote
6
Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving