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Phyllo Cups

“Mini phyllo cups can be made ahead, frozen and filled with almost any savoury or sweet filling for a great appetizer.”

INGREDIENTS
  • 3 sheets phyllo pastry
  • Butter, melted or Pam
  • sugar if making dessert cups
DIRECTIONS
  1. Preheat oven to 400F. Lightly grease 24 mini muffin tins.
  2. Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel.
  3. Brush sheet lightly with butter (or spray with Pam). If you are making cups for dessert sprinkle a little sugar on the sheet.
  4. Top with second sheet; brush with butter (sugar) and then a third sheet. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.
  5. Press each square into prepared cup. Bake for about 5 minutes or until golden. Let cool in pan on rack.
FILLING

These cups can be filled with almost anything. Try sliced roast beef & havarti, reheat to melt cheese a bit. Fill with Chicken-Cheese Filling and reheat. Caramelized onions, mushrooms with a bit of parmesan cheese also make a great filling.

For a sweeter version fill with Strawberries and Cream Cheese.

Yield: 24 mini cups for every 3 sheets of phyllo

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