Lemon & Creme Fraiche Phyllo Cups

• 10 sheets frozen phyllo (filo) dough, thawed
• 1/2 cup Land O Lakes Butter, melted
• 1/2 cup sugar
• 1/2 cup Land O Lakes Heavy Whipping Cream
• 1/4 cup powdered sugar
• 1/8 teaspoon salt
• 1/2 cup sour cream
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice
• 1/4 teaspoon lemon extract
• Candied violets or lemon twists, if desired

1. Heat oven to 350F.
2. Lay 1 sheet phyllo onto counter; brush with melted butter.
3. Sprinkle with 1 tablespoon sugar.
4. Repeat, stacking next 3 sheets of phyllo onto first sheet.
5. Lay final sheet of phyllo on top; brush with melted butter.
6. Starting at top of long side, cut phyllo into 4 equal strips.
7. Starting at shorter side, cut phyllo into 3 equal strips to make total of 12 square pieces.
8. Press 1 layered square phyllo in each muffin cup.
9. Bake 9-11 minutes or until lightly browned.
10. Cool 1-2 minutes.
11. Use tip of knife to carefully remove phyllo cups.
12. Place onto cooling rack.
13. Beat whipping cream, powdered sugar and salt in bowl at medium-high speed until soft peak form.
14. Add all remaining filling ingredients; continue beating until well mixed.
15. Spoon 1 rounded tablespoon lemon filling into each phyllo cups.
16. Garnish with candied violets or lemon twists, if desired.

phyllo, butter, sugar, cream, powdered sugar, salt, sour cream, freshly grated lemon zest, lemon juice, lemon extract, candied violets

Taken from www.landolakes.com/recipe/304/lemon-creme-fraiche-phyllo-cups (may not work)