Nutrition Information (per serving)
1 tsp cane sugar
½ tsp ground cinnamon
3 sheets phyllo dough
Canola oil spray
¾ cup chocolate pastry cream
1 Tbsp peanut butter
¼ cup roasted peanuts
- Preheat oven to 400F.
- In a small bowl, mix sugar and ground cinnamon.
- Lay out one phyllo sheet on a flat work surface (keep remaining sheets covered with a damp towel to prevent drying out). Cut phyllo sheet in half width-wise to make two equal squares. Lightly mist sheets with canola oil spray (about 2 seconds per sheet) and sprinkle with a pinch of the sugar mixture. Repeat process with remaining sheets.
- Arrange squares in lightly oiled muffin tins to form cups. Bake for 5 minutes, or until golden brown. Remove and let cool on a rack.
- Combine chocolate pastry cream and peanut butter. Place 2 tablespoons of pastry cream in each phyllo cup. Garnish with roasted peanuts.