Lemon-Ginger-Cream Thimbles

Lemon and ginger fill these tiny cookies with big flavor. Be sure to peel the ginger root before grating it for this recipe; a teaspoon works well to do this.

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  • Makes: 15 servings
  • Prep: 25 mins
  • Bake: 7 mins 350°F

Lemon-Ginger-Cream Thimbles

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5.0 by 1 people

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Directions

  1. Stir together cream cheese and lemon curd in a small bowl until very smooth. Fold in whipped topping and ginger.
  2. Spoon lemon curd mixture into phyllo cups. Garnish tops with pomegranate seeds and, if desired, lemon peel. Makes 15 cookies.

From the Test Kitchen

Lemon-Rosemary-Cream Thimbles:

Prepare Lemon-Ginger-Cream Thimbles as directed, except substitute 1/8 teaspoon very finely snipped fresh rosemary for the ginger and omit pomegranate seeds for garnish. Makes 15.

Place filled cups in a single layer in an airtight container; cover. Refrigerate for up to 2 days.

Homemade Phyllo Cups

Directions

  1. Preheat oven to 350 degrees F. Coat fifteen 1 3/4-inch muffin cups with nonstick cooking spray; set aside. Keep phyllo dough covered with plastic wrap to prevent it from drying out. Lay one sheet of phyllo on a flat work surface. Lightly brush phyllo dough with some of the butter. Top with another phyllo sheet, brushing top with melted butter. Repeat with remaining phyllo sheets. Cut phyllo stack lengthwise into three 14-inch long strips. Cut each strip crosswise into five rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake in preheated oven for 7 to 9 minutes or until cups are golden brown. Carefully transfer cups to a wire rack to cool completely. (If you do not have 15 muffin cups, bake phyllo cups in batches. Cool muffin pan between batches.) Makes 15.
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