The creamy filling can be made in advance and refrigerated until ready to serve. Try adding a tablespoon of liqueur, like Kahlua or Baileys, before whipping the cream.

• 3 sheets frozen phyllo dough, thawed
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 tablespoon instant espresso powder
• 1 cup cold heavy cream
• 2 tablespoons sweetened condensed milk
• ¼ teaspoon ground cardamom or cinnamon
• Coarse salt
• ½ teaspoon unsweetened cocoa powder

1. Preheat oven to 325 degrees.
2. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a lightly damp towel).
3. Brush phyllo with one-third the butter and sprinkle with one-third the sugar.
4. Repeat layering twice more with remaining phyllo, butter, and sugar.
5. Cut stacked phyllo into 6 equal pieces and gently press each square into a cup of a standard muffin pan, crimping edges as needed so phyllo sits flat in bottom of cup.
6. Bake until phyllo is golden brown, about 20 minutes, rotating pan halfway through.
7. Let cool completely in pan on a wire rack.
8. Meanwhile, in a medium bowl, combine espresso powder with a small amount cream and stir until powder dissolves.
9. Stir in remaining cream, condensed milk, cardamom, and pinch of salt.
10. Whisk until firm but not dry peaks form. Refrigerate until ready to serve (up to 2 days).
11. Fill phyllo cups with cappuccino cream and sprinkle with cocoa powder. Serve immediately.