Mini Phyllo Cups
Bake the perfect phyllo cups and fill them with sweet or savory fillings when entertaining.
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.
Video
Nutrition
Calories: 43kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 37mgPotassium: 6mgFiber: 0.1gSugar: 0.02gVitamin A: 71IUCalcium: 2mgIron: 0.2mg
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