Crispy Cherry Phyllo Cups with Lemon Cream

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Light, flaky, creamy, and just the right amount of sweet and tart.

Hey there!

If you’re looking for a dessert that’s easy to make but feels fancy, you’ve gotta try these Crispy Cherry Phyllo Cups with Lemon Cream. They’re crisp, creamy, and full of fresh cherry flavor. The phyllo cups are golden and flaky, the lemon cream is light and tangy, and the cherries on top bring that juicy sweetness that makes it all pop.

No rolling dough. No baking a full pie. Just simple layering, a quick bake, and spooning on some goodness. Let’s do this.

🍒 Servings & Time

Servings: 12 mini cups
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: About 35 minutes

❤️ Why I Love This Recipe

I first made these on a whim when I had leftover phyllo dough and a bowl of cherries. I didn’t want to make something too heavy, so I whipped up a lemon cream and filled the cups once they were baked. The texture? Next level. Crisp shell, smooth tangy cream, juicy cherry on top.

Perfect bite-sized dessert
No fork or plate needed
Fresh, summery flavors
They look impressive but are super easy to make
Great for parties, showers, or just because

🔬 Why This Recipe Works (Quick Science)

Phyllo dough bakes up crispy when layered and brushed with butter
Greek yogurt + whipped cream creates a light, creamy base that holds its shape
Lemon zest and juice cut through the richness of the cream
Cherries add moisture and sweetness to balance the crisp cup and tangy filling

🧠 Meal Plan Ideas

Make the phyllo cups ahead and fill when ready to serve
Serve as a light dessert after grilled summer dinners
Add to brunch boards for a sweet option
Pair with iced tea or sparkling lemonade

⚠️ Common Mistakes to Avoid

Letting phyllo dry out – keep unused sheets covered with a damp towel
Using too much butter – can make the cups soggy instead of crispy
Overfilling cups before baking – cream goes in after they’re baked
Not cooling before filling – warm cups will melt the cream

🍽 What You’ll Need

For the phyllo cups:

6 sheets phyllo dough, thawed
2 tablespoons melted butter

For the lemon cream:

½ cup plain Greek yogurt
½ cup whipped cream (or whipped topping)
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons powdered sugar

For topping:

¾ cup fresh cherries, pitted and halved
Extra lemon zest (optional)

🧰 Tools You’ll Need

Muffin tin (mini or regular)
Pastry brush
Sharp knife or pizza cutter
Mixing bowls
Whisk or spoon
Microplane or zester
Cherry pitter (optional)

🔁 Substitutions & Variations

Fruit: Swap cherries for berries, peaches, or mango
Cream: Use mascarpone or cream cheese instead of yogurt
Vegan: Use coconut whipped cream and dairy-free yogurt
Add a crunch: Sprinkle crushed pistachios or almonds on top

⏳ Make-Ahead Tips

Bake phyllo cups 1–2 days ahead and store in an airtight container
Make lemon cream a day ahead and chill
Fill just before serving for best texture

👣 Step-by-Step Instructions

Step 1: Cut and layer the phyllo

Lay out one sheet of phyllo dough and brush lightly with melted butter. Layer with another sheet, brush again, and repeat until you have three layers. Cut into 12 equal squares.

three stacked phyllo sheets brushed with melted butter, being sliced into squares with a sharp knife, edges clean and butter glistening, on white marble counters with hints of gold

Step 2: Press into muffin tin

Gently press each phyllo square stack into a muffin tin cup, folding and pleating slightly to create a cup shape.

stacked phyllo squares being gently pressed into a muffin tin with fingers, forming small cup shapes with crinkled edges

Step 3: Bake until golden

Bake at 350°F for 10–12 minutes until golden and crisp. Let cool completely in the pan.

phyllo cups turning golden and puffed inside a muffin tin on the center rack of a modern stainless steel double oven, crisp edges curling slightly

Step 4: Make the lemon cream

In a bowl, whisk together Greek yogurt, whipped cream, lemon juice, lemon zest, and powdered sugar until smooth and fluffy.

Greek yogurt and whipped cream being whisked together with lemon juice, zest, and powdered sugar in a mixing bowl, creamy and light texture forming

Step 5: Fill the cups

Spoon or pipe lemon cream into each cooled phyllo cup.

f a spoon dolloping lemon cream into golden baked phyllo cups, creamy filling holding soft peaks inside the crisp shells, on white marble counters

Step 6: Top with cherries

Place 1–2 halved cherries on top of each filled cup. Sprinkle with extra lemon zest if you’d like.

fresh cherry halves being placed on top of lemon cream-filled phyllo cups, red fruit glossy and vibrant, a touch of lemon zest sprinkled over each

Step 7: Serve and enjoy

Serve immediately for the crispiest texture, or chill briefly before serving.

12 assembled cherry phyllo cups on a white serving platter, golden shells filled with creamy lemon filling and topped with fresh cherries

🧊 Leftovers & Storage Tips

Best enjoyed the same day
If storing, keep phyllo and cream separate and assemble just before serving
Store leftover lemon cream in the fridge for 2–3 days
Phyllo cups can be kept in an airtight container at room temp for up to 2 days

🔢 Exact Macros (Per phyllo cup, out of 12)

Calories: 105
Protein: 2g
Fat: 6g
Carbs: 11g
Fiber: 1g
Sugar: 5g

🍋 What to Serve With

Iced tea or sparkling lemonade
Light white wine or prosecco
Fresh berries or fruit salad on the side
A platter of mixed mini desserts

❓ FAQ

Can I use pre-made phyllo shells?
Absolutely! Just fill and go—no baking needed.

Can I use canned cherries?
Fresh works best for texture, but well-drained canned cherries will do in a pinch.

Is there a shortcut for the lemon cream?
Yes! Use lemon-flavored Greek yogurt or lemon curd swirled into whipped cream.

Can I make this ahead?
Yes—bake the phyllo cups and make the filling ahead. Assemble right before serving for best texture.

Tiny Desserts, Big Flavor 💥

These Crispy Cherry Phyllo Cups with Lemon Cream are light, bright, and packed with flavor in every crunchy bite. Great for when you want something quick, pretty, and really good. Try them out, and drop a comment to tell me how they turned out—or what fruit twist you tried! 🍒💬