Delight your guests with Mini Phyllo Cups, a versatile treat perfect for any occasion! Create crisp, buttery shells that serve as an ideal base for sweet or savory fillings like my Cranberry Brie Phyllo Cups or Curry Chicken Salad Phyllo Cups. Impress your party crowd or elevate everyday meals with these easy-to-make bites. Customize each cup with endless flavor possibilities to suit your taste.
Try out more delicious appetizer ideas with my Maple BBQ Hasselback Kielbasa Bites, or French Onion Sausage Rolls. Use frozen puff pastry to make one of my most popular recipe, Alfredo Asparagus Bundles.
Ingredients
Find below the list of ingredients I used to make my Mini Phyllo Cups.
- Frozen Box of Phyllo Pastry :
- Make sure to purchase the regular Phyllo Pastry and not Medium Phyllo
- Unsalted Butter
See recipe card for quantities.
Instructions
Make sure that the phyllo pastry is completely thawed out before unfolding the dough. Do so by leaving it at room temperature for a couple hours or in the refrigerator overnight.
- Remove the thawed pastry from the container and very carefully unfold the dough.
- Cover the unfolded dough with plastic wrap to prevent it from drying.
- Place a piece of parchment paper on the counter and place your first sheet of phyllo dough on top of it.
- Brush melted butter on the first layer of phyllo, lightly with a pastry brush.
5. Place the second sheet right on top. Brush with butter and repeat for a total of 5 phyllo sheets of pastry.
6. Trim ¼ inch from the 4 edges. Cut 3"x3" squares, for a total of 20 equal squares.
Carefully lift up the squares of prepared phyllo and place them in the cavities of the mini muffin tins. Use two fingers to press the bottom and sides of the phyllo cups.
Place the prepared Mini Phyllo Cups into a preheated 375F. Bake for 12-15 minutes or until lightly golden brown.
Store the Mini Phyllo Cups
Make the Mini Phyllo Shells in advance and keep them lightly covered but not airtight. Keep at room temperature for up to 5 days. Place in the freezer by transferring the baked Mini Phyllo Cups into an airtight containers. Keep in the freezer for up to a month, and thaw at room temperature when wanting to assemble quick appetizers.
Recipe
Mini Phyllo Cups
Ingredients
- 454 grams Frozen Phyllo Sheets thawed
- ¾ cup Unsalted Butter
Instructions
Prepare the Dough
- Make sure that the phyllo pastry is completely thawed out before unfolding the dough. Do so by leaving it at room temperature for a couple hours or in the refrigerator overnight.
- Remove the thawed pastry from the container and very carefully unfold the dough. Cover the unfolded dough with plastic wrap to prevent it from drying.
- NOTE: The box of phyllo dough usually contains 15 sheets of dough. The following instructions are to be make in 3 batches, using a ¼ cup of melted butter per batch.
Layer and Bake the Phyllo Cups
- Place a piece of parchment paper on the counter and place your first sheet of phyllo dough on top of it. Brush melted butter on the first layer of phyllo, lightly with a pastry brush.
- Place the second sheet right on top. Brush lightly with butter and repeat for a total of 5 phyllo sheets of pastry.
- Trim ¼ inch from the 4 edges. Cut the horizontal rectangle of prepared phyllo into 4 squares high, 5 squares wide. Cut 3"x3" squares, for a total of 20 equal squares.
- Carefully lift up the squares of prepared phyllo and place them in the cavities of the mini muffin tins. Use two fingers to press the bottom and sides of the phyllo cups.
- Place the prepared Mini Phyllo Cups into a preheated 375F. Bake for 12-15 minutes or until lightly golden brown.
