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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Hot Cocoa Phyllo Cups

December 4, 2018

 Holiday season is upon us! Which, for many of us, means lots of hosting and party attending. There have been many times when we get invited to a dinner party (or tea and snacking by the fireplace) just hours before the event. Quick and easy appetizer and dessert recipes using Phyllo cups have saved me more than once, and I hope to encourage you to use them too! Here's a recipe that's almost too easy to be called a recipe (the perfect kind for busy days like these).


Less time toiling in the kitchen, less time cleaning up; more time enjoying this wonderful holiday season with your family and friends. Enjoy friends!





 Hot Cocoa Phyllo Cups

Makes 30 phyllo cups


Ingredients for Hot Cocoa Filling: 

2 packs phyllo shells (15 shells per pack)

1/2 package (4 oz.) full fat cream cheese, softened 

1/3 cup powdered sugar

1/4 cup dry hot cocoa mix of choice (I used Ghirardelli)

1 teaspoon vanilla extract (1/2 tablespoon if using vanilla bean paste)


For Whipped Topping:

1/3 cup heavy whipping cream

1/3 cup powdered sugar

Shaved chocolate or hot cocoa mix, for garnish





1. In a large bowl, whisk the cream cheese until soft and airy. Add in the powdered sugar, dry hot cocoa mix and vanilla extract, whisk until well combined. Divide the mixture between the 30 phyllo shells. Refrigerate for 30 minutes to stiffen slightly.


2. For the topping, whisk the heavy whipping cream and powdered sugar until stiff peaks form. Dollop a small amount on top of chilled phyllo cups. Sprinkle a little shaved chocolate or hot cocoa mix on each cup. Enjoy.















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