Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a muffin pan with cooking spray and set aside.

Combine sugar and salt in a small bowl. Lay a large piece of parchment paper on your workspace. Carefully unroll your phyllo and separate one sheet. Cover the rest with a clean dishcloth. Lay the phyllo on your parchment and carefully brush with melted butter. Sprinkle with sugar mixture. Add another phyllo sheet and another layer of melted butter and sugar. Repeat until you have five layers of dough, each covered in butter and sugar.

Cut the dough into 12 squares and carefully transfer each one to a muffin cup, pushing the center into the cup and letting the sides come up. Bake for 18–20 minutes or until your house smells amazing and they’re golden brown. Remove from the tray to a cooling rack immediately, so they don’t stick. Let cool completely.

Beat the cream until medium peaks form. Add sugar and vanilla bean paste. Continue beating until stiff peaks form. Add the cream cheese and beat until fully mixed and a stiff mousse has formed. Transfer to a large ziplock or piping bag. Pipe into the cooled phyllo crusts.