Phyllo Cups
0s prep 15m cook 15m ready
6 cups Individual phyllo cups are versatile. To maintain their crispness, spoon a sweet or savory filling into them just before serving. Unfilled baked phyllo cups can be stored in an airtight container for up to 2 days before using. Position a rack in the lower third of the oven. Preheat the oven to 350°F. Butter the insides and rims of 6 standard muffin cups.
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Ingredients
- 4 tablespoons (2 oz or 55g) butter
- ¼ cup sugar (for sweet fillings only)
- 4 sheets phyllo dough, thawed if frozen
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Step 1.
Melt: 4 tablespoons (2 oz or 55g) butter
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Step 2.
Have ready: ¼ cup sugar (for sweet fillings only)
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Step 3.
Unfold and stack, then cover with a dry towel and then a damp towel: 4 sheets phyllo dough, thawed if frozen
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Step 4.
Place 1 sheet of phyllo on a work surface. Brush the sheet evenly with one-quarter of the melted butter. If using sugar, sprinkle 1 tablespoon of it evenly over the dough. Cover with a second sheet of phyllo and butter and sugar it in the same manner. Repeat with the remaining sheets of phyllo, ending with a layer of butter and sugar. Cut the stack of phyllo sheets into twelve 4 ½-inch squares (3 strips down and 4 across). Place a square stack in one side of a muffin cup, easing it in with the backs of your fingers so that it covers half the bottom and rises to hang over one side of the cup. Ease in a second stack, slightly overlapping the first, to cover the other half of the bottom and hang over the other side of the muffin cup. Repeat to make 5 more phyllo cups.
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Step 5.
Bake until the pastry is golden brown, 10 to 15 minutes. Carefully remove from the muffin cups and let cool before filling.
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