Cheese cream and jelly cakes

1. Stage

We take the dough out of the freezer and defrost it so that it can be rolled out. You can use any kind of dough, but ideally it should be phyllo.

2. Stage

Now let's take care of the cream. Add powdered sugar, vanilla and 1-2 tsp of juice from the confit (I have a low-calorie D'arbo with cherries) to the cream cheese.

3. Stage

Beat the cream with a mixer, gradually adding milk, achieving the desired consistency.

4. Stage

Roll out the dough as thin as possible and cut it into squares. I did not roll it out very thinly and was punished for that by the subsequent rapid rise. We put the squares into the molds, not worrying too much about the shape of the future basket: they will be asymmetrical, that's the beauty of them.

5. Stage

Кошички заповнюємо квасолею чи кулінарними кульками (моя мрія).

6. Stage

Bake in an oven preheated to 180 degrees until brown. Let cool and free from the beans. Deepen the basket by removing the middle if possible, leaving only the outer walls.

7. Stage

Place a teaspoon of confit in each basket.

8. Stage

Fill the remaining space with cheesecream, you can just use a spoon, or you can use a pastry syringe.

9. Stage

Decorate with chocolate: grated and broken.