Ingredients:
- 250g of phyllo (Filo) dough.
- Butter-greased cupcake molds.
- 1/4 cup of melted unsalted butter (60g).
- Approximately 1/2 cup of cream cheese (100g).
- Approximately 1/2 cup of Mascarpone cheese (100g).
- 1 egg yolk.
- If you don’t have mascarpone, you can use the entire amount of cream cheese (200g).
- Approximately 3/4 cup of chopped pistachios (70-75g).
- Edible rose petals (optional).
Instructions:
- Preheat the oven to 180ºC (356ºF).
- Place the phyllo dough in the butter-greased cupcake molds.
- Mix the melted butter, cream cheese, mascarpone (or full amount of cream cheese if no mascarpone), and the egg yolk.
- Add the chopped pistachios to the mixture.
- Cover the molds with the cut filo dough.
- Brush with the remaining melted butter.
- Bake in the preheated oven for 20-25 minutes until golden.
- Add approximately 1 tablespoon of honey over each pastry while hot.
- Garnish with the remaining chopped pistachios and edible rose petals (if desired).
- It’s ready to enjoy!
Tips:
- If you lack mascarpone, cream cheese is a great alternative.
- Keep an eye on the baking to prevent the dough from browning too quickly.
- Edible rose petals add a nice visual touch but are optional.
