Lemon-Raspberry Fool - cooking recipe

Ingredients

2 sheets phyllo dough, thawed
1 Tbsp. butter, melted and divided
1 c. heavy cream
2 Tbsp. confectioners sugar
1 tsp. vanilla extract
1 c. seedless raspberry jam
1/2 tsp. grated lemon zest
raspberries (for garnish)
lemon zest (for garnish)

Preparation

Preheat oven to 400\u00b0.
Grease four muffin cups.
Place one sheet of phyllo on work surface; brush with half of butter.
Top with second sheet of phyllo; brush with remaining butter.
Cut phyllo into 8 x 5 1/2-inch pieces.