She Strengthens

Crispy Phyllo Cups: The Ultimate Versatile Vessel

A World of Flavor in Every Bite

These crispy phyllo cups are the perfect canvas for your creativity, accommodating both savory and sweet fillings with ease. Imagine serving up a flavorful lamb appetizer, with tender slow-cooked meat drizzled in its rich sauce and sprinkled with crumbly feta cheese. Or, picture a sweet pistachio ice cream dessert, topped with a dollop of honeyed whipped cream.

Getting Started

Before you begin, make sure you have a pastry brush on hand. If you don’t have a 12-well muffin pan, don’t worry – simply use two 6-well pans and bake them side by side in the oven.

Yield and Difficulty

This recipe yields 12 phyllo cups and is rated as easy, with a total preparation and cooking time of just 35 minutes.

Ingredients

• 2 packages of 6 (13-by-17-inch) phyllo sheets
• 6 tablespoons unsalted butter (3/4 stick), melted

Layering the Phyllo

Preheat your oven to 425°F and position a rack in the middle. Place a sheet of phyllo on a large cutting board, covering the remaining sheets with a slightly damp paper towel or plastic wrap to prevent drying out. Brush the top sheet with melted butter, then repeat the process, alternating between butter and phyllo, until you have six layers. Finish with a layer of butter on top.

Cutting and Baking

Using a sharp knife, cut the phyllo into 12 approximately 4-by-4-inch squares. Gently press one square into each well of a 12-well muffin pan, making sure to fit it snugly into the bottom and up the sides of each well. Bake for 10 minutes, or until the dough is lightly browned and crispy. Remove the pan from the oven and let it cool on a wire rack.

Storage and Serving

Once the cups are cool, remove them from the pan and set them aside. They can be stored at room temperature in an airtight container for up to 2 days, ready to be filled with your favorite ingredients whenever you’re ready.