Phyllo Cups

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  • 1/2 pound (8 ounces) phyllo dough sheets
  • 1/2 pound unsalted butter, melted


Preheat oven to 375°F.
Place 1 sheet of phyllo dough on a flat surface.  Use a pastry brush to brush with butter.  (Watch our video on how to handle phyllo dough)
Layer four more sheets of phyllo over first, buttering between each layer, for a total of five sheets.
Keep phyllo you are not currently working with covered with a damp kitchen towel to prevent it from drying out.
For sweet phyllo cups, sprinkle each layer lightly with sugar.
Cut buttered sheets in half crosswise. Cut each half lengthwise into 2 1/2-inch wide strips. Cut strips into 2 1/2-inch squares.
Gently press each square into cups of a 24-hole miniature muffin tin, preferably a tin with cups measuring 2 inches across and 1 inch deep. Bake until golden, 5-7 minutes.
Can be prepared 1 day ahead and stored at room temperature in an airtight container.
For savory appetizers, fill with any of the following:
Shredded roasted chicken (Deli) topped with tomato bruschetta (Antipasto bar) and some diced fresh mozzarella
Egg salad topped with caviar and chopped chives Herbed cream cheese topped with smoked salmon
Sautéed mushrooms
Caramelized onions and crumbled blue cheese
And many more (like wonderful mini-quiches!)
For mini-desserts, try these fillings:
Pudding or custard
No-bake cheesecake filling
Fruit-pie filling
Fresh berries
Garnish with whipped cream and shaved chocolate for an extra-elegant presentation!
Recipe from Central Market Mill Creek - Culinary Resource Center
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