Ingredients:
4 sheets phyllo dough
¼ cup - Florida Crystals® Natural Cane Sugar
¼ tsp - ground cinnamon
Spray pan as needed

1 pint - strawberries, washed, stemmed and cut in half
¼ cup - Florida Crystals® Natural Cane Sugar
1/8 tsp - almond extract
1 small can - whipped cream

Preparation:
For the phyllo cups:
Thaw the phyllo according to package directions. Preheat oven to 325°F. Lightly spray 6 sections of a muffin pan with the pan spray. Mix Florida Crystals® Milled Cane Sugar and cinnamon together in a small bowl.

Remove one sheet of phyllo from the pile and place on a baking pan or cutting board. Lightly spray the sheet of phyllo with pan spray. Sprinkle with ¼ of the cinnamon sugar mixture. Cut this sheet once lengthwise and twice crosswise to yield 6 squares.

Take 4 of these squares and stack them on top of each other alternating the corners. Press the stack gently into one of the muffin cups.

Repeat this process, using the remaining phyllo sheets, until you have 6 cups. Place muffin pan in the oven and cook until phyllo cups are nicely browned, about 8 to 10 minutes. Allow to cool for 5 minutes before removing from the pan.

Serving Quantity: 1 to 6

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