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