1 (8 oz.) pkg. cream cheese
1/4 c. sour cream
1/3 c. sifted powdered sugar
2 tbsp. milk
1/4 tsp. almond extract
6 sheets frozen phyllo dough (18 x 14 inch rectangle), thawed
1/4 c. butter
1 c. finely chopped walnuts
Strawberries, raspberries, peaches or other fruit

Phyllo dough can be purchased in the freezer section of most grocery stores. It is a thin, very fine pastry sheet. In a small bowl beat cream cheese, sugar, sour cream, milk and extract with an electric mixer on low speed until smooth. cover and chill.

Brush one sheet of phyllo dough with butter and spread some chopped walnuts on top. Repeat, layering four more times, brushing each sheet of the phyllo dough with butter. Cut phyllo stuck lengthwise into 3 strips, cut crosswise into 4 squares. Press squares into 12 greased muffin cups. Bake at 350 degree oven for 12 to 15 minutes or until golden. Remove to a wire rack, cool completely. Just before serving, spoon a rounded tablespoon of filling into each cup. Top with strawberries or fruit of your choice. Makes 12 servings. The phyllo cups store well in a sealed container. This is a good make ahead dessert for special company.