Homemade Phyllo Cups

These Phyllo Cups are easy to make and can be filled with all sorts of different ingredients for a fun appetizer! They’re crispy, light, and easy to eat.

You don’t need to tell me, I can hear it already, “Oh boy, here goes Joanne with her cups again.”

What can I say, I’m a big fan of making various bite sized munches in muffin tins.  I love phyllo cups because they are very easy to make, and you can put virtually anything in them.  Here I decided to do a chicken salad with goat cheese, scallions, shaved fennel, and dried cherries, but you could also do the cranberry pesto chicken I did last week.

The key to making phyllo cups is to be liberal with the butter, otherwise the phyllo will be dry and pasty.  Here’s how to do it:

Place buttered phyllo sheets into greased muffin cups.

Bake for 10 minutes, until golden brown.

Fill and enjoy.

Print Pin
5 from 2 votes

Homemade Phyllo Cups

These Phyllo Cups are easy to make and can be filled with all sorts of different ingredients for a fun appetizer! They're crispy, light, and easy to eat.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 standard muffin tin sized phyllo cups
Calories 54kcal

Ingredients

  • 4 oz phyllo dough 1/2 of an 8oz package, thawed
  • 3 tbsp butter feel free to use salted butter here

Instructions

  • Preheat the oven to 350 degrees F.
  • Melt the butter in the microwave. In the meantime, separate the phyllo into 4 layers. Brush each layer with 1/4 of the melted butter, and stack each layer on top of each other. Cut into 12 squares, then nestle them into the muffin tins.
  • Bake for 10 minutes, until golden brown. Fill and enjoy.

Notes

 

Nutrition

Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 46mg