In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to overmix, as the cream can quickly turn to butter.

Place the pre-made phyllo cups on a serving tray. Using a piping bag or a spoon, fill each cup generously with the freshly whipped cream.

Top each cup with chopped pistachios and rose petals to give them the elegant touch.

Serve the phyllo cups immediately to ensure they stay crisp. If you’re preparing them in advance, assemble them no more than an hour before serving and store them in the refrigerator. I served them immediately myself.