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.
Homemade Phyllo Cups
- 4 oz phyllo dough (1/2 of an 8oz package, thawed)
- 3 tbsp butter (salted is preferable, but unsalted okay too)
- 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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
33 Comments on “Homemade Phyllo Cups”
Can you do these in mini muffin pans? How long would they bake, then?
Would like to know if I want to put like broccoli and cheese or ham and cheese that will need baking, do I add this to my homemade phyllo cup before cooking my dough?
Can I use the frozen cups and fill with spinach dip and bake
Yes, that works well!
Just found this post searching on Pinterest. I’m curious if you can freeze these cups?
Hi Karin, yes you could freeze them (empty) and then later fill them. Phyllo usually starts out frozen so that’d be fine, just make sure not to freeze and thaw too many times.
Thanks, Joanne! I think this option would be much less expensive than buying the pre-frozen cups.
I totally agree, Karin. Plus, they don’t give you many of the pre-frozen cups! Happy cooking =)
Have you tried baking anything IN the cups? I have some hot dip recipes that would be tasty in a their own little phyllo cups but I’m not sure how to go about the process. Bake the cups, bake the dip separately, and then spoon it into the cups? Or do you think I can bake them together at the same time without the phyllo getting all mushy? I’d love to hear what you think!
I haven’t tried it, but I don’t think it would get soggy. As long as you prebake the cups, THEN fill and bake them, my guess is it would be like baking in a prebaked pie crust. Should still be crispy as long as they don’t sit for too long. Let us know if you try it!
How far in advance can the phyllo cups be made? If they can be made in advance, how do I store them for future use? This would save time the day of my event.
Hi Jane, You can make the phyllo cups easily a day or two in advance, the tricky part is you need to take a few steps to make sure there’s no moisture (or they will get soggy). Store them in an airtight container, especially if you live in a humid place. Also, make sure they have cooled completely so there isn’t any condensation from the cooling process.
I too love individual portions! Love your phyllo cups!
You are right, that is exactly what I was thinking when have a first look on your post, cups again…and you know what, I found it great, please, don’t stop making this delightful cups.
Ditto.. I am also having a gathering and this is one of those great make ahead ideas just fill before serving. Thanks for the inspirations.