Description
Crispy, delicate homemade phyllo cups made from layers of buttery filo pastry, perfect for sweet or savory fillings.
Ingredients
- 1 package phyllo (filo) dough, thawed
- 1/2 cup melted butter or oil
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a mini muffin pan.
- Carefully unroll the phyllo dough and cover with a damp towel to prevent drying.
- Cut the phyllo sheets into equal squares (about 3–4 inches wide).
- Brush one square lightly with melted butter, then layer another square on top at an angle. Repeat with 3–5 layers.
- Gently press the layered squares into the mini muffin pan cavities to form cups.
- Bake for 8–10 minutes, or until golden brown and crisp.
- Remove from oven, let cool slightly, then carefully lift the cups out of the pan.
- Cool completely before filling with desired sweet or savory fillings.
Notes
- Keep phyllo covered with a damp towel while working to prevent it from drying out.
- Use oil instead of butter for a lighter option.
- Store baked shells in an airtight container for up to 3 days.
- Freeze unfilled shells for longer storage and re-crisp in the oven before use.
- Fill just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 0 g
- Sodium: 35 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg
