Phyllo Cups
User Reviews
5
Phyllo Cups
Description
To make Phyllo Cups, multiple sheets of thawed phyllo dough are layered with melted butter between each sheet, then cut into squares and pressed gently into a mini muffin tin. Steaming holes are poked to release moisture during baking. The cups are baked at 375°F until golden and crisp, with an additional step of pressing the centers mid-bake to shape them properly.
The finished cups are light and flaky with a toasted buttery flavor. Their delicate nature makes them ideal vessels for chilled or warm fillings, such as puddings or pre-cooked savory mixtures. Care should be taken to avoid overly wet fillings that would cause sogginess.
Phyllo cups can be made ahead and stored layered in a hard container refrigerated for up to a week. When serving, fill chilled cups just before presentation or fill and briefly bake again if the filling requires warming. This flexibility makes them practical for entertaining or meal prep.
Ingredients
- 5 heets phyllo pastry
- ¼ cup butter melted, more as needed, unsalted
Instructions
- Preheat the oven to 375°F.
- If phyllo dough is frozen, completely thaw it according to package directions.
- Lay one sheet of dough out and brush with a light coating of butter. Top with a second sheet and brush with butter.
- Repeat with remaining dough until you have 5 layers.
- Cut into 3.5" x 3.5" squares. Gently press into a mini muffin tin. Poke the bottom of the dough with a fork to allow steam to escape.
- Bake 7 minutes. Remove from the oven and gently press the center using a small spoon. Return the cups to the oven and continue baking 4-6 minutes or until golden and crisp.
- Remove from the oven and immediately remove from the muffin pan.
Notes
- Handle phyllo dough gently and keep unused sheets covered to prevent drying.
- Store baked phyllo cups in a single layer inside a rigid container; they keep well refrigerated for up to one week.
- Fill chilled cups shortly before serving to maintain crispness, especially with moist fillings like pudding.
- For warm fillings, fill cups and bake at 350°F for about 10 to 12 minutes; avoid overly watery fillings to prevent soggy shells.
- Ingredients with high moisture, such as mushrooms or meats, should be cooked before filling the cups.
- Thaw frozen phyllo dough slowly in the refrigerator overnight for best handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20shells
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35 | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 23mg | 1% |
| Potassium | 4mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 71IU | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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