If you made strudel and you have extra phyllo sheets left, make these creative and soft fruit muffins. You can make them in combination with cherries or apples, they are great in both variants.
Edible cups will give them a special charm, and after baking they become perfectly crispy and blend with a soft cookie in the middle. Great combination, I definitely recommend.
This recipe was created in my kitchen, because I always had 2 phyllo sheets left after the Strudel with semolina and cherries, which I wanted to use somehow. In this recipe you can also learn how to make edible muffin cups..
Ingredients for Fruit muffins in edible cups:
- 2 phyllo sheets
- 2 tablespoons of oil and 2 tablespoons of water
- 36 pitted cherries (fresh, from compote or frozen) or 2 grated apples
- 2 eggs
- 1 cup solid yogurt (180 g)
- 1.5 cups of semolina
- 1 cup sugar
- half a cup of oil
- half a bag of baking powder (approx. one teaspoon)
- 1 vanilla sugar (10 g)
- Mix eggs with one yogurt, then wash the yogurt cup so you can use it as a measure for the other ingredients in the recipe.
- Add the other ingredients little by little: first the sugar that needs to be mixed well until it dissolves, then the semolina, oil, baking powder and vanilla sugar, and mix everything well. If you are making apple baskets, add two grated apples and mix more with a spoon.
- Mix oil and water in a plate or bowl, and tear the sheets into smaller pieces (approximately 5 cm).
- Briefly dip the torn sheets in a mixture of water and oil and place in muffin tins, it does not have to be neat, it is important to fill all the space for the baskets.
- Preheat the oven at 356°F (180°C).
- If you are making baskets with cherries, put 3 cherries in each basket and then pour over the mixture.
- If you have already made the mixture with the apples, just pour the mixture into the baskets.
- Bake at 356°F (180°C) for about half an hour.
Before serving, sprinkle with powdered sugar.
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