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“A light fluffy fruity dessert--one just isn't enough! These would make a nice summertime dessert, but they are good anytime of the year!”

Ingredients Nutrition

  • 12 sheets phyllo dough
  • 12 cup butter, melted
  • Filling
  • 1 cup whipped cream
  • 1 cup custard, canned
  • 2 cups fruit
  • 1 tablespoon orange liqueur (optional)


  1. Using 6 sheets of phyllo dough, butter each sheet stacking one on top of another.
  2. Cut buttered sheets horizontally in half and then vertically into thirds, leaving 6 separate pieces.
  3. Press each piece firmly into a muffin cup and repeat with remaining dough.
  4. Bake at 360°F for around 10 minutes, until golden brown.
  5. Cool for 10 minutes; remove from pan and complete cooling on a rack.
  6. Filling:
  7. Whip cream until light, and fold in the custard, (and orange liqueur).
  8. Spoon into "tulips" and top with berries, if using large berries such as strawberries cut in half.
  9. Add with a dollop of whipped cream if desired.
  10. Serve right away to prevent sogginess.

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