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Cakes, Tarts and Pies


Eggnog Cream Cups

 1 package Athens Mini Fillo Cups
½ cup bittersweet or milk chocolate chips
I package (3.4 ounces) vanilla instant pudding and pie filling
1 ¾ cups prepared eggnog
1 cup frozen whipped topping, thawed according to package directions
Bittersweet Chocolate

Preheat oven to 350 degrees.  Bake fillo cups on an ungreased baking sheet for 6 minutes.  Remove from oven and cool completely.

In a small microwave safe cup, microwave the chips for 2 minutes at 50% power, remove and stir.  It needed, return to microwave for 30 second/50% power increments until melted and smooth.

Dip bottoms of fillo cups into melted chocolate, place chocolate side down on wax paper and allow chocolate to harden.

In large bowl, place pudding and eggnog and beat on low speed for 2 minutes.

Fold in 1 cup thawed whipped topping.

Place eggnog cream in a plastic bag, trim off a small portion of a corner of the bag and pipe into fillo cups.  Top with grated bittersweet chocolate, if desired.

Resist the urge to bypass the inital baking step!  Though the fillo cups are ready to go, the extra baking makes them crispier and they will stay crispy even when filled with the eggnog cream!

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