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.

Phyllo Cups - On White Platter and Filled with Chicken Salad

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.

Phyllo Dough Cups - Raw Pressed Into Muffin Tins Ready to Bake

Bake for 10 minutes, until golden brown.

Mini Phyllo Cups - on Platter Golden Brown and Ready to Fill

Fill and enjoy.

Phyllo Cups - On White Platter and Filled with Chicken Salad

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.
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Ingredients

  • 4 oz phyllo dough (1/2 of an 8oz package, thawed)
  • 3 tbsp butter (salted is preferable, but unsalted okay too)

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.

Nutrition

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

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.