Sweet, thick dulce de leche (DOOL-say day LAY-chay) creates an irresistible filling for delicate phyllo cups.
Preheat oven to 350°F. Grate almonds with Microplane® Adjustable Fine Grater. Combine almonds, granulated sugar and cinnamon in (1-cup) Prep Bowl. Lay one sheet of phyllo on Large Grooved Cutting Board; brush with melted butter using Chef's Silicone Basting Brush and sprinkle with about 1 tablespoon of the almond mixture using Adjustable Measuring Spoon. Repeat two times to create phyllo stack, 3 sheets high.
Using Pizza Cutter, cut phyllo stack into 12 squares. Press squares into wells of Deluxe Mini-Muffin Pan with Mini-Tart Shaper. Repeat entire process with remaining three sheets phyllo, butter and remaining almond mixture for a total of 24 squares. Bake 10-12 minutes or until edges are golden and crisp. Remove from oven to Stackable Cooling Rack to cool.
Whisk dulce de leche and cream cheese in Classic Batter Bowl with Stainless Whisk until smooth. Attach open star tip to Easy Accent® Decorator; fill with cream cheese mixture and pipe evenly into phyllo shells. Hull strawberries with Core & More; slice using Egg Slicer Plus®. Garnish each phyllo cup with berries. Sprinkle with powdered sugar using Flour/Sugar Shaker, if desired.
U.S. Nutrients per serving: Calories 110, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 14 g, Protein 2 g, Sodium 70 mg, Fiber less than 1 g
Dulce de leche is a thick, caramel-like sauce that is available in cans. It can be found in the ethnic section of larger grocery stores.
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