Ingredients
- 1 Package (15 count) Athens Phyllo Shells
Filling
- 85 grams white chocolate, melted and cooled
- 113 grams cream cheese, room temperature
- 120 grams powdered sugar, spooned and leveled
- Zest from half a large naval orange
- 1/8 tsp ground cinnamon
- 1/8 tsp fine sea salt
Topping
- Orange zest
- Fresh cranberries
- Edible gold foil and/or gold luster dust
Method
- Thaw Athens Phyllo Shells 1 hour to 1 day before making.1 Package (15 count) Athens Phyllo Shells
- In a medium bowl, melt the white chocolate in the microwave on 15 second intervals, mixing between each interval, until it’s smooth. Set aside to cool.85 grams white chocolate melted and cooled
- In a large bowl or the bowl of a stand mixer, use an electric mixer with the whisk attachment to beat the cream cheese with the powdered sugar, orange zest, cinnamon, and sea salt until it’s well combined and smooth.113 grams cream cheese room temperature, 120 grams powdered sugar spooned and leveled, Zest from half a large naval orange, 1/8 tsp ground cinnamon, 1/8 tsp fine sea salt
- Add the melted white chocolate and mix just until it’s combined. Don’t over-mix.
- Refrigerate the mixture for 20-30 minutes, just so it can stiffen a little to pipe nicely.
- Use a piping bag to fill the Athen's Phyllo Shells with the cream cheese filling and top with a little extra orange zest, a cranberry and some gold dust.Orange zest, Fresh cranberries, Edible gold foil and/or gold luster dust
- Refrigerate for another 20-30 minutes or so to set.
Nutrition
Serving: 1gCalories: 103kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 9mgSodium: 48mgFiber: 1gSugar: 12g