Preheat the oven to 180°C. Get a 12 cup muffin tray to use. Brush the muffin tin with butter all around each case. 

To make the phyllo cups you need to work with the phyllo very fast so it doesn’t dry out. Also have a damp towel handy to place the phyllo sheets underneath when you are not using them.

Get 3 phyllo sheets out of the package once thawed and lay them on top of each other (see notes). Cut them in half along the length and then 3 times equally along the width. You should end up with 8 rectangular sets of 3 phyllo sheets.

Place all the rectangular phyllo sets under the damp cloth and use one at a time. Place one rectangular sheet on your bench/board and brush it with butter. Get the second rectangular sheet and place it on top of it at a rotating angle. Lastly use the third phyllo sheet to place on top at a rotating angle as well. The aim is so that none of the sheets overlap completely and to fill up as much of the gaps as possible.

Place the 3 buttered phyllo sheets in the muffin tray gently pushing down, while making small folds along the wall to form a cup shape. The random edges created will give it a nice rustic look.

Repeat the process until all 8 phyllo cups are completed. Then place the muffin tray in the oven for 3-4min or until the colour turns golden brown. The cooking process is really fast so don’t take your mind off the oven.

Let the phyllo cups stand in the muffin tray for a few minutes before removing them and carefully placing them on a cooling rack.

Add all the ingredients except the cream in a bowl, beat them until well combined.

Pour in the thickened cream in the bowl and fold it in until you form a uniform mixture.

Use a piping bag, add all the mixture in and then pipe it into each individual phyllo cups.

To decorate add a small dollop of fig jam and crushed almonds on top.

Serve immediately or place in the fridge to enjoy within a few hours. You can totally eat them after 2 days but the phyllo will no longer be as crunchy.

Another alternative is making the phyllo cups ahead of time and keeping them in an airtight container. Keep the container in a cool place for a day (not the fridge). That way you only have to make the ricotta mixture just before serving.