Description
A classy, grown up take on our childhood favorite dessert – dirt cups! Enjoy orangey chocolate creamy decadence, Oreo cookies and fruit in crispy phyllo flower pots.
Special Equipment
Oversized muffin tin
Small skewers
Ingredients
24 sheets Athens® Phyllo Dough (9” x 14”), thawed
1/2 stick butter, divided
zest from 1 orange
1/4 cup sugar
1 1/2 cups milk
1 package (3.5 ounce) chocolate fudge instant pudding mix
3 tablespoons Triple Sec (*see note)
1/3 cup confectioners sugar
4 ounces cream cheese, room temperature
6 ounces Cool Whip
15 Oreo cookies
1 cup assorted fruit, berries
Small skewers
Candy eyes (optional)
Red candy melts (optional)
Black cake decorating gel (optional)
Directions
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 375ºF. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Melt 2 tablespoons butter. In a small bowl combine orange zest with sugar. Place one sheet of phyllo on work surface and lightly brush with butter. Sprinkle with a pinch of sugar mixture. Layer with a second sheet of phyllo. Lightly brush with butter and sprinkle with sugar mixture. Cut in half horizontally and then trim two inches off each half creating 2 – 7″ squares. Save the phyllo scraps. Press one squared phyllo set into muffin pan cavity with excess sticking up. Lay second set onto and slightly askew across the first, pressing in firmly but carefully. Repeat process 11 more times to create 12 phyllo flower pots. Reserve any leftover sugar mixture. Scrunch scraps into two loose balls and place on a baking tray. Place muffin tin and baking tray in oven and bake for 10-12 minutes or until golden brown. Reroll unused phyllo sheets and follow storing instructions on package.
In a medium mixing bowl, whisk together milk, pudding mix and Triple Sec until thickened. Using a stand or hand mixer, beat together cream cheese, confectioners sugar, 2 tablespoons butter and any remaining sugar/orange zest mixture until smooth. Add pudding mixture and mix. Fold in Cool Whip. Chill at least 20 minutes.
Crumble baked phyllo scraps into a food processor and add Oreos. Pulse several times into the consistency of gravely dirt.
Place 2-3 tablespoons Oreo mixture in each phyllo flower pot. Spoon or pipe chocolate cream mixture to the top of cup and sprinkle with additional Oreo mixture. Skewer pieces of fruit to resemble flowers and stick into filling. Lady bugs can be made by using decorating gel to draw a line down center of candy melt or raspberry and then make dots on either side. Put additional gel an each candy eye to adhere to the candy melt or berry. Serve within 45 minutes of filling.
Nutrition
Serving size: 1 each (105g), Amount per serving: Calories 290, Total Fat – 11g, Saturated fat – 7g, Trans Fat – 0g, Cholesterol – 20mg, Sodium – 250 mg, Dietary Fiber – 1g, Total Carbohydrate –41g, Total Sugars – 21g, Protein –4g, Vitamin D – 0%, Calcium 4%, Iron 10%, Potassium 2%
Tips
-For a non-alcohol version, replace Triple Sec with 2 additional tablespoons of milk and 1 teaspoon orange extract.
-Phyllo “flower pots” can be baked but not filled up to 3 days in advance and kept at room temperature in air tight container.
-Small flower & leaf shaped fruit/cookie cutters can be found at most baking supply stores and online.
