Craving something crispy, creative, and completely irresistible? Look no further than these phyllo cup recipes! Perfect for busy weeknights, elegant parties, or just a fun twist on comfort food, these bite-sized wonders are about to become your new go-to. Get ready to be inspired—your next favorite dish is waiting in the list below!
Spinach and Feta Phyllo Cups
Perhaps some of the most comforting moments in the kitchen come when simple ingredients transform into something unexpectedly elegant. These spinach and feta phyllo cups have become my quiet afternoon ritual, where flaky pastry meets savory filling in perfect harmony.
Ingredients
– 1 package frozen phyllo dough, thawed overnight in the refrigerator (I find this slow thaw yields the flakiest results)
– 4 tablespoons unsalted butter, melted (using clarified butter prevents burning)
– 10 ounces fresh spinach, roughly chopped (I prefer the vibrant green of fresh over frozen)
– 1 cup crumbled feta cheese (the brine-packed variety adds wonderful saltiness)
– 1/4 cup finely diced yellow onion
– 2 cloves garlic, minced (freshly minced releases the most aroma)
– 1 large egg, lightly beaten
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon grated nutmeg (just a whisper enhances the spinach beautifully)
Instructions
1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin.
2. Unroll the phyllo dough and cover with a damp kitchen towel to prevent drying.
3. Place one phyllo sheet on a clean surface and brush lightly with melted butter using a pastry brush.
4. Layer a second phyllo sheet on top and brush again with butter.
5. Cut the stacked phyllo into 24 equal squares using a sharp pizza cutter.
6. Gently press each phyllo square into a muffin cup, forming a cup shape.
7. Bake the empty phyllo cups for 6 minutes at 375°F until lightly golden at the edges.
8. While phyllo bakes, heat a large skillet over medium heat.
9. Sauté the diced onion for 3 minutes until translucent but not browned.
10. Add the minced garlic and cook for 30 seconds until fragrant.
11. Add the chopped spinach and cook for 2 minutes until just wilted.
12. Transfer the spinach mixture to a colander and press out excess liquid with a spatula.
13. Combine the drained spinach mixture, crumbled feta, beaten egg, black pepper, and nutmeg in a medium bowl.
14. Spoon about 1 tablespoon of filling into each partially baked phyllo cup.
15. Return the filled cups to the oven and bake for 12-14 minutes at 375°F until the phyllo is golden brown and filling is set.
16. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.
Crispy phyllo shatters delicately against the creamy, savory filling in each bite. Consider serving these warm with a drizzle of lemon-infused olive oil or alongside a simple tomato salad for contrasting freshness.
Mini Chicken Pot Pie Phyllo Cups
Kneading the dough of memory today, I find myself craving the comfort of miniature things—those small edible vessels that hold warmth and nostalgia in delicate packages. These tiny pot pies cradle the essence of home in their flaky embrace, perfect for quiet afternoons when the world feels too large.
Ingredients
– 1 package frozen phyllo cups (I always keep these in my freezer for last-minute gatherings)
– 1 cup cooked chicken breast, shredded (rotisserie chicken saves so much time)
– 1/2 cup frozen mixed vegetables (peas and carrots are my favorite combination)
– 1/4 cup yellow onion, finely diced (sweet onions work beautifully here)
– 2 tablespoons unsalted butter (I prefer European-style for its richer flavor)
– 2 tablespoons all-purpose flour
– 3/4 cup whole milk (room temperature blends more smoothly)
– 1/4 teaspoon dried thyme (rubbed between my palms to release its fragrance)
– 1/4 teaspoon black pepper, freshly ground
– 1/2 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F and arrange 12 phyllo cups on a baking sheet.
2. Melt 2 tablespoons of unsalted butter in a saucepan over medium heat until it bubbles gently.
3. Add 1/4 cup finely diced yellow onion and cook for 3 minutes until translucent but not browned.
4. Sprinkle 2 tablespoons all-purpose flour over the onions and butter, stirring constantly for 1 minute to cook out the raw flour taste.
5. Gradually pour in 3/4 cup whole milk while whisking continuously to prevent lumps from forming.
6. Cook the sauce for 4-5 minutes until it thickens enough to coat the back of a spoon.
7. Stir in 1 cup shredded chicken, 1/2 cup frozen vegetables, 1/4 teaspoon dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
8. Simmer the filling for 2 minutes until the vegetables are just tender but still bright.
9. Spoon the warm filling evenly into each phyllo cup, filling them to just below the rim.
10. Bake at 375°F for 12-15 minutes until the phyllo edges turn golden brown and the filling bubbles.
11. Remove from oven and let rest for 5 minutes before serving—this allows the filling to set properly.
Now the flaky phyllo shatters delicately against the creamy filling, each bite releasing steam that carries the earthy scent of thyme. I sometimes serve these on a wooden board with sprigs of fresh rosemary between them, creating a miniature landscape of comfort food that feels both elegant and deeply familiar.
Brie and Cranberry Phyllo Cups
Wandering through the farmers market this morning, I found myself drawn to the seasonal cranberries, their ruby glow reminding me how these little pockets of warmth and comfort come together so effortlessly. There’s something quietly magical about how the buttery phyllo cradles the melting brie and tart cranberry sauce, creating a perfect balance in just a few bites.
Ingredients
– 1 package frozen phyllo cups (15 count) – I always keep these in my freezer for last-minute entertaining
– 8 oz wheel of brie cheese – I prefer a good quality triple cream brie for that extra luxurious melt
– 1/2 cup whole berry cranberry sauce – homemade or quality store-bought both work beautifully
– 2 tbsp honey – local wildflower honey adds such delicate floral notes
– 1/4 cup chopped pecans – toasted lightly first for maximum flavor
– Fresh thyme sprigs for garnish – from my windowsill herb garden
Instructions
1. Preheat your oven to 375°F and arrange the frozen phyllo cups on a baking sheet.
2. Cut the brie into 15 equal cubes, about 1/2-inch each, removing any thick rind if preferred.
3. Place one brie cube into each phyllo cup, gently pressing it down to create a small well.
4. Spoon 1 teaspoon of cranberry sauce directly over each brie cube.
5. Drizzle honey lightly over each filled cup using a teaspoon.
6. Sprinkle chopped pecans evenly over all the cups.
7. Bake at 375°F for 8-10 minutes until the phyllo turns golden brown and the brie is completely melted.
8. Remove from oven and let rest for 2 minutes before garnishing with fresh thyme.
Zestful and elegant, these little cups emerge from the oven with the phyllo shattering delicately at first bite, giving way to the warm, oozing brie that mingles perfectly with the bright cranberry tang. The honey adds just enough sweetness to balance the sharpness, while the pecans provide that satisfying crunch – perfect served alongside a crisp white wine or as the star of your holiday appetizer spread.
Greek Salad Phyllo Cups
Wandering through my kitchen this afternoon, I found myself craving something that felt both elegant and effortless, a little edible vessel to hold the bright, sun-drenched flavors of the Mediterranean. It’s the kind of quiet creation that turns a simple snack into a small moment of grace, perfect for when you want to treat yourself without the fuss of a grand production. So I gathered a few humble ingredients, letting my hands do the thinking, and these phyllo cups came to be.
Ingredients
– 1 package (about 1 lb) frozen phyllo dough, thawed overnight in the fridge – I find this slow thaw keeps the sheets from sticking together
– 6 tbsp unsalted butter, melted and still warm – it brushes on so much more smoothly than when cooled
– 1 large English cucumber, seeds scooped out with a spoon for a crisper, less watery bite
– 2 medium vine-ripened tomatoes, cored and chopped – their juiciness is key, so don’t skip the coring
– 1/2 cup Kalamata olives, pitted and halved lengthwise – I love the deep, briny punch they add
– 1/2 cup crumbled feta cheese, preferably block-style for better texture
– 1/4 cup extra virgin olive oil – my go-to for its fruity, peppery finish
– 2 tbsp freshly squeezed lemon juice – bottled just doesn’t give the same bright zing
– 1 tsp dried oregano, rubbed between your palms to wake up its aroma
– 1/4 tsp fine sea salt – I use this for its even distribution
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin with some of the melted butter.
2. Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent drying out – this is my number one tip for keeping the sheets pliable.
3. Place one phyllo sheet on a clean work surface and brush it lightly but evenly with melted butter using a pastry brush.
4. Layer a second phyllo sheet on top and brush again with butter; repeat until you have 4 stacked sheets.
5. Cut the stacked phyllo into 24 equal squares, about 2.5 inches each, using a sharp knife or pizza cutter for clean edges.
6. Gently press each phyllo square into a prepared muffin cup, nudging it into the corners to form a cup shape.
7. Bake for 8–10 minutes, or until the cups are golden brown and crisp – watch closely after the 8-minute mark, as they can go from perfect to overdone quickly.
8. Remove the phyllo cups from the oven and let them cool completely in the tin on a wire rack; this helps them stay crisp.
9. While the cups cool, dice the cucumber and tomatoes into 1/4-inch pieces and place them in a medium bowl.
10. Add the halved olives, crumbled feta, olive oil, lemon juice, oregano, and salt to the bowl.
11. Toss the salad gently with a large spoon until everything is evenly coated – my second tip is to do this just before serving to keep the veggies from getting soggy.
12. Spoon the Greek salad mixture into the cooled phyllo cups, filling them generously but not overflowing.
13. Serve immediately to maintain the contrast between the crisp shells and the juicy filling.
Offering a delightful crunch with every bite, these cups hold a refreshing tangle of salty feta and briny olives against the cool, crisp vegetables. I love how the buttery phyllo shatters delicately, giving way to the bright, herby dressing that pools just slightly at the base. For a lovely twist, arrange them on a platter with a drizzle of extra olive oil and a sprinkle of fresh dill – they make even a quiet afternoon feel like a small celebration.
Pesto and Tomato Phyllo Cups
There’s something quietly magical about these little cups—the way the crisp, golden phyllo cradles the vibrant pesto and sweet tomatoes feels like a small, edible embrace. I often make them on slow afternoons when the kitchen light is soft and time seems to stretch, each bite a reminder of summer’s gentle persistence even as the seasons turn. They’re simple, yes, but layered with memories of garden gatherings and shared plates among friends.
Ingredients
– 1 package frozen phyllo dough, thawed overnight in the fridge—I find this patience pays off in flaky layers.
– ½ cup unsalted butter, melted and still warm; it brushes on like liquid gold.
– ¾ cup homemade or good-quality store-bought basil pesto, extra virgin olive oil-based for that grassy depth I love.
– 1 pint cherry tomatoes, halved; I seek out the sweetest ones, their juices like tiny bursts of sunshine.
– ¼ cup grated Parmesan cheese, freshly grated if you can—it clings better and melts into the pesto so beautifully.
– Fresh basil leaves for garnish, torn gently by hand to keep their fragrance intact.
Instructions
1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin with some of the melted butter.
2. Unroll the phyllo dough on a clean, dry surface and cover it with a damp kitchen towel to prevent drying—this tip saves you from brittle sheets.
3. Cut the stacked phyllo sheets into 3-inch squares, working quickly to keep them pliable.
4. Layer 3 phyllo squares per muffin cup, brushing each layer lightly with melted butter before adding the next; this creates those delicate, crisp layers.
5. Gently press the layered phyllo into each cup, forming a neat nest shape.
6. Bake the phyllo cups for 6–8 minutes, until they’re pale golden and just set—watch closely, as they can brown fast.
7. Remove the tin from the oven and spoon 1 teaspoon of pesto into each phyllo cup, spreading it evenly across the bottom.
8. Place 2 cherry tomato halves, cut-side up, into each cup atop the pesto.
9. Sprinkle a pinch of Parmesan cheese over the tomatoes in each cup.
10. Return the tin to the oven and bake for another 5–7 minutes, until the phyllo is deep golden, the tomatoes are softened, and the cheese is lightly melted.
11. Let the cups cool in the tin for 2–3 minutes before transferring to a wire rack—this prevents sogginess and keeps them crisp.
12. Garnish each cup with a small torn basil leaf just before serving.
Delicate and warm, these cups offer a satisfying crunch that gives way to the creamy pesto and juicy tomatoes. I love how the Parmesan melts into the pesto, adding a salty richness that balances the tomatoes’ sweetness. Serve them on a rustic wooden board with a drizzle of extra pesto, or alongside a simple arugula salad for a light, elegant appetizer that feels both humble and special.
Smoked Salmon and Cream Cheese Phyllo Cups
There’s something quietly elegant about these little cups that makes even an ordinary afternoon feel like a small celebration. The crisp, golden phyllo cradles the creamy filling, each bite a perfect balance of smoky salmon and fresh herbs. I love how they come together with such grace, requiring just enough attention to feel like a mindful kitchen moment.
Ingredients
– 1 package (15 count) frozen phyllo cups – I always keep these in my freezer for last-minute gatherings
– 4 ounces cold-smoked salmon, finely chopped – the kind with that beautiful silky texture
– 4 ounces cream cheese, softened to room temperature – this makes blending so much smoother
– 2 tablespoons fresh dill, minced – I grow mine in a little pot on the windowsill
– 1 tablespoon capers, drained and roughly chopped – their briny pop is essential
– 1 tablespoon fresh lemon juice – just squeezed, never bottled
– 1/4 teaspoon freshly ground black pepper
– Fresh chives for garnish – snipped right before serving
Instructions
1. Arrange the frozen phyllo cups in a single layer on a baking sheet, spacing them about 1 inch apart.
2. Preheat your oven to 350°F and place the baking sheet with phyllo cups on the middle rack.
3. Bake the phyllo cups for 8-10 minutes until they turn pale golden brown and feel crisp to the touch.
4. Remove the baking sheet from the oven and transfer the phyllo cups to a wire rack to cool completely, about 15 minutes.
5. While the phyllo cups cool, combine the softened cream cheese, chopped smoked salmon, minced dill, chopped capers, fresh lemon juice, and black pepper in a medium mixing bowl.
6. Gently fold all ingredients together with a rubber spatula until just combined, being careful not to overmix and break down the salmon too much.
7. Spoon approximately 1 tablespoon of the salmon mixture into each cooled phyllo cup, filling them just to the rim.
8. Garnish each filled cup with freshly snipped chives, using kitchen shears for clean cuts.
Buttery crisp shells give way to the cool, creamy filling that carries the gentle smoke of salmon and bright notes of lemon. These are lovely served immediately, though I sometimes arrange them on a platter with thinly sliced cucumber rounds for contrasting crunch.
Caramelized Onion and Goat Cheese Phyllo Cups
Holding a warm phyllo cup between my fingers, I’m reminded how something so delicate can hold such profound comfort. These little vessels cradle sweet, slow-cooked onions and creamy goat cheese, creating a moment of quiet satisfaction that feels both elegant and deeply personal.
Ingredients
– 1 package frozen phyllo cups (I find they thaw perfectly in about 15 minutes on the counter)
– 2 large yellow onions, thinly sliced (sweet varieties like Vidalia work beautifully here)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 tablespoon unsalted butter (it adds such richness to the caramelization process)
– 1 teaspoon brown sugar (just a hint to encourage that deep golden color)
– 4 ounces creamy goat cheese, at room temperature (it spreads so much easier when not chilled)
– 1 teaspoon fresh thyme leaves (rubbed between fingers to release their fragrance)
– ¼ teaspoon black pepper, freshly ground
Instructions
1. Preheat your oven to 350°F and arrange the frozen phyllo cups on a baking sheet.
2. Heat olive oil and butter in a large skillet over medium-low heat until the butter melts completely.
3. Add thinly sliced onions to the skillet, stirring to coat them evenly with the oil-butter mixture.
4. Cook onions for 10 minutes, stirring occasionally, until they begin to soften and turn translucent.
5. Sprinkle brown sugar over the onions and continue cooking for another 25-30 minutes, stirring every 5 minutes.
6. Watch for the onions to develop a deep golden-brown color and reduce significantly in volume.
7. Remove skillet from heat and stir in fresh thyme leaves and black pepper.
8. Let the caramelized onions cool for 10 minutes until warm but not hot.
9. Spoon about 1 teaspoon of room temperature goat cheese into the bottom of each phyllo cup.
10. Top the goat cheese with approximately 2 teaspoons of the cooled caramelized onion mixture.
11. Bake the filled phyllo cups in the preheated oven for 8-10 minutes until the edges are golden and crisp.
12. Remove from oven and let rest for 5 minutes before serving.
Buttery crispness gives way to the soft, sweet onion filling that melts into the tangy goat cheese beneath. These little cups feel like edible poetry when served warm, their golden-brown edges catching the light while the savory-sweet aroma fills the room. I love pairing them with a simple green salad for contrast, or letting them stand alone as delicate bites that demand to be savored slowly.
Chocolate Hazelnut Phyllo Cups
Often, when the afternoon light slants just so through my kitchen window, I find myself reaching for the familiar comfort of chocolate and hazelnut, memories of childhood treats mingling with the quiet satisfaction of creating something beautiful. These delicate phyllo cups hold that warmth perfectly, crisp shells cradling a rich, nutty filling that feels both elegant and deeply comforting. There’s something almost meditative about working with the tissue-thin dough, each layer whispering promises of the flaky texture to come.
Ingredients
– 12 mini phyllo dough shells (I always keep a box in the freezer for spontaneous desserts)
– 1/2 cup chocolate hazelnut spread (the kind with visible hazelnut pieces adds wonderful texture)
– 1/4 cup heavy cream (cold from the refrigerator works best for proper whipping)
– 1/2 cup chopped toasted hazelnuts (toasting them yourself makes all the difference)
– 1 tablespoon powdered sugar (sifted to avoid lumps)
– 1/4 teaspoon vanilla extract (pure vanilla gives that warm, familiar depth)
Instructions
1. Preheat your oven to 350°F and arrange the frozen phyllo shells on a baking sheet, spacing them about 1 inch apart.
2. Bake the phyllo shells for 5-7 minutes until they turn pale golden brown and feel crisp to the touch.
3. Remove the baked shells from the oven and let them cool completely on a wire rack, about 15 minutes.
4. Spoon 2 teaspoons of chocolate hazelnut spread into each cooled phyllo shell, spreading it evenly across the bottom.
5. Pour the cold heavy cream into a chilled mixing bowl and add the powdered sugar and vanilla extract.
6. Whip the cream mixture on medium-high speed for 2-3 minutes until soft peaks form that hold their shape when the whisk is lifted.
7. Transfer the whipped cream to a piping bag fitted with a star tip for pretty presentation.
8. Pipe a generous swirl of whipped cream over the chocolate hazelnut spread in each phyllo shell.
9. Sprinkle about 1 teaspoon of chopped toasted hazelnuts over the whipped cream on each cup.
10. Refrigerate the assembled cups for at least 30 minutes to let the flavors meld and the textures set.
What makes these little cups so special is the way the shatteringly crisp phyllo gives way to the creamy, nutty interior, each bite offering contrasting textures that dance between delicate and substantial. They’re perfect arranged on a wooden board for casual gatherings, where the glistening chocolate and toasted nuts catch the light, or simply enjoyed standing at the kitchen counter when that afternoon longing for something sweet becomes irresistible.
Lemon Curd and Berries Phyllo Cups
Nestled between the crisp autumn air and lingering summer warmth, these delicate cups feel like a bridge between seasons. I love how the bright lemon curd contrasts with the sweet berries, creating little edible jewels that never fail to lift my spirits. Making them always reminds me of quiet afternoons when time seems to slow just enough to appreciate simple pleasures.
Ingredients
– 12 pre-made phyllo cups (I find the frozen ones work beautifully after thawing)
– 1 cup lemon curd (homemade or good quality store-bought – I prefer the kind with real lemon zest)
– 1 cup mixed fresh berries (raspberries and blueberries are my favorite combination)
– 2 tablespoons powdered sugar for dusting (this fine sugar creates such a lovely snowy effect)
– Fresh mint leaves for garnish (just a few – they add that perfect fresh note)
Instructions
1. Arrange the phyllo cups on a baking sheet, making sure they’re not touching each other.
2. Spoon 1 tablespoon of lemon curd into each phyllo cup, filling them about three-quarters full.
3. Gently press 3-4 mixed berries into the lemon curd in each cup, being careful not to crush the delicate phyllo.
4. Refrigerate the filled cups for exactly 15 minutes to allow the lemon curd to set slightly – this prevents the berries from sinking.
5. Remove from refrigerator and dust lightly with powdered sugar using a fine mesh strainer for even coverage.
6. Garnish each cup with one small fresh mint leaf placed carefully on top.
7. Serve immediately while the phyllo remains crisp against the creamy filling.
Fresh from the refrigerator, these cups offer the most wonderful textural contrast – the shatter of phyllo giving way to smooth lemon curd and bursting berries. I sometimes serve them on a wooden board with sprigs of lavender between the cups for a truly beautiful presentation that feels both rustic and elegant.
Caprese Phyllo Cups
Years of summer gatherings have taught me that the simplest combinations often linger longest in memory. Today, I found myself reaching for phyllo dough again, craving those crisp, golden cups that cradle summer’s brightest flavors so perfectly.
Ingredients
– 1 package frozen phyllo dough, thawed overnight in the refrigerator (I find this slow thaw keeps the sheets from sticking)
– ½ cup melted unsalted butter, brushed generously between layers (this creates that wonderful flaky texture)
– 12 cherry tomatoes, halved with a sharp knife (their sweet burst contrasts beautifully with the creamy cheese)
– 8 oz fresh mozzarella pearls, patted dry with paper towels (excess moisture makes the phyllo soggy)
– ¼ cup fresh basil leaves, torn by hand right before using (bruising releases more fragrance)
– 2 tbsp extra virgin olive oil, my favorite fruity variety for drizzling
– 1 tbsp balsamic glaze, the thick syrupy kind that clings to every surface
– ½ tsp sea salt flakes, crushed between fingers for better distribution
– ¼ tsp freshly ground black pepper, from my favorite ceramic grinder
Instructions
1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin with butter.
2. Unroll the phyllo dough stack onto a clean, dry surface and immediately cover with a damp kitchen towel to prevent drying.
3. Place one phyllo sheet on your work surface and brush the entire surface evenly with melted butter using a pastry brush.
4. Layer a second phyllo sheet directly on top and brush again with butter, repeating until you have 4 buttered layers total.
5. Cut the stacked phyllo into 24 equal squares using a sharp pizza cutter for clean edges.
6. Gently press each phyllo square into the prepared muffin cups, ensuring the corners point upward to form cup shapes.
7. Bake for 8-10 minutes until the phyllo cups turn golden brown and feel crisp to the touch.
8. Remove the baked cups from the oven and let them cool in the pan for 5 minutes to set their structure.
9. Transfer the phyllo cups to a wire rack to cool completely, about 15 minutes.
10. Place one mozzarella pearl in the bottom of each cooled phyllo cup.
11. Add one cherry tomato half on top of the mozzarella in each cup.
12. Drizzle olive oil evenly over all the filled cups using a teaspoon for control.
13. Sprinkle sea salt and black pepper directly over the tomatoes and cheese.
14. Top each cup with torn basil leaves just before serving to maintain their bright green color.
15. Finish with a zigzag pattern of balsamic glaze across all cups using a squeeze bottle.
Just moments after assembling, these delicate cups offer the most wonderful contrast—the shatteringly crisp phyllo gives way to cool, creamy mozzarella, then the sweet tomato burst, all tied together by that basil fragrance. I love serving them on a large wooden board scattered with extra basil sprigs, where their jewel-like colors really shine against the dark grain.
Pumpkin Pie Phyllo Cups
Mellow autumn afternoons like this always draw me toward the kitchen, where the scent of spices and pumpkin feels like a warm embrace. There’s something quietly comforting about transforming simple ingredients into these delicate phyllo cups, each one holding autumn’s essence in a crisp, golden shell. Today feels right for sharing this gentle process with you.
Ingredients
– 12 sheets frozen phyllo dough, thawed overnight in the refrigerator (I find this slow thaw keeps them from tearing)
– 1/2 cup unsalted butter, melted and slightly cooled (using unsalted lets you control the saltiness)
– 1 cup canned pumpkin puree (not pumpkin pie filling—the pure stuff gives you control over spices)
– 1/4 cup granulated sugar (I sometimes reduce this to 3 tbsp if I want less sweetness)
– 1 large egg, at room temperature (this helps it incorporate smoothly into the filling)
– 1 tsp ground cinnamon (freshly ground if you have it—the fragrance is worth it)
– 1/4 tsp ground ginger
– 1/4 tsp ground nutmeg (I grate whole nutmeg for a warmer, more aromatic flavor)
– 1/8 tsp salt (a tiny pinch balances the sweetness beautifully)
– 1/2 cup heavy cream (chilled straight from the fridge for the best texture)
Instructions
1. Preheat your oven to 350°F and lightly grease a 24-cup mini muffin tin with some of the melted butter.
2. Unwrap the thawed phyllo dough and cover it with a damp kitchen towel to prevent drying—this tip saves you from brittle sheets.
3. Place one phyllo sheet on a clean surface and brush it lightly with melted butter using a pastry brush.
4. Layer a second phyllo sheet on top and brush again with butter; repeat until you have a stack of 4 buttered sheets.
5. Cut the stacked phyllo into 12 equal squares, about 3 inches each, using a sharp knife for clean edges.
6. Gently press each phyllo square into a prepared muffin cup, shaping it to form a cup; don’t worry if edges ruffle—it adds charm.
7. Bake the empty phyllo cups for 8–10 minutes at 350°F until pale golden and crisp, then let them cool in the tin.
8. In a medium bowl, whisk together the pumpkin puree, granulated sugar, room temperature egg, cinnamon, ginger, nutmeg, and salt until smooth.
9. Gradually pour in the heavy cream while whisking constantly to avoid curdling—this ensures a silky filling.
10. Spoon about 1 tablespoon of the pumpkin mixture into each cooled phyllo cup, filling them just below the rim.
11. Bake filled cups at 350°F for 15–18 minutes until the filling is set and doesn’t jiggle when shaken lightly.
12. Let the phyllo cups cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Kindly, these little cups embody autumn’s whisper—crisp phyllo shatters to reveal a velvety, spiced pumpkin center that’s neither too sweet nor heavy. I love serving them slightly warm with a dollop of whipped cream, or chilled as a delicate treat with afternoon tea; their lightness makes them perfect for savoring slowly, one blissful bite at a time.
Taco Phyllo Cups
T
here’s something quietly comforting about transforming humble ingredients into bite-sized delights, especially when they bridge cultures like these Taco Phyllo Cups. They emerged from a lazy Sunday experiment, marrying the flaky elegance of phyllo with the bold, familiar warmth of taco night—a small indulgence that feels both nostalgic and new.
Ingredients
– 1 package frozen phyllo dough, thawed overnight in the fridge (I find this prevents tearing)
– ½ cup unsalted butter, melted and slightly cooled (it brushes on more evenly)
– 1 lb ground beef, 85% lean for the best balance of flavor and juiciness
– 1 small yellow onion, finely diced (I like the sweetness it adds)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 packet taco seasoning, my secret is to use just ¾ of it for a milder kick
– ½ cup water, to help the seasoning cling to the meat
– 1 cup shredded cheddar cheese, freshly grated for better melt
– ½ cup sour cream, full-fat for that creamy tang
– ¼ cup fresh cilantro, chopped (don’t skip it—it brightens everything up)
– 1 medium tomato, seeds removed and finely diced (this keeps the cups from getting soggy)
Instructions
1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin with some of the melted butter.
2. Unwrap the thawed phyllo dough and cover it with a damp kitchen towel to prevent drying out.
3. Place one sheet of phyllo on a clean surface and brush it lightly with melted butter using a pastry brush.
4. Layer another phyllo sheet on top and brush again with butter; repeat until you have 4 layers total.
5. Cut the stacked phyllo into 24 equal squares, about 2×2 inches each, using a sharp knife for clean edges.
6. Gently press each phyllo square into a muffin cup, shaping it to form a cup; the butter will help it hold its form.
7. Bake the phyllo cups for 6-8 minutes, or until golden and crisp, then set aside to cool.
8. While the cups bake, heat a large skillet over medium-high heat and add the ground beef.
9. Cook the beef for 5-7 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
10. Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes, until the onion is translucent.
11. Sprinkle in ¾ of the taco seasoning packet and stir to coat the meat evenly.
12. Pour in the ½ cup water and simmer for 2-3 minutes, until the liquid is absorbed and the mixture thickens.
13. Remove the skillet from heat and let the filling cool slightly to avoid wilting the phyllo.
14. Spoon about 1 tablespoon of the taco filling into each baked phyllo cup.
15. Top each cup with a pinch of shredded cheddar cheese.
16. Return the filled cups to the oven and bake for 3-4 minutes at 375°F, just until the cheese melts.
17. Remove the cups from the oven and let them cool for 2 minutes on a wire rack.
18. Dollop each cup with a teaspoon of sour cream using a small spoon.
19. Sprinkle the diced tomato and chopped cilantro over the tops for freshness.
F
laky phyllo shatters with each bite, giving way to the savory, spiced beef and gooey cheese—a textural dance that’s both crisp and comforting. Serve them warm on a rustic platter dotted with lime wedges for squeezing, or let guests build their own with extra toppings like pickled jalapeños for a playful twist.
Shrimp Scampi Phyllo Cups
There’s something quietly magical about transforming simple ingredients into elegant bites that feel both fancy and comforting. These delicate cups hold memories of lazy Sunday afternoons in my kitchen, where the scent of garlic and lemon seems to slow time itself.
Ingredients
– 1 package (15 count) frozen phyllo cups – I always keep these in my freezer for last-minute gatherings
– 1 lb medium raw shrimp, peeled and deveined – look for ones that smell clean like the ocean
– 3 tbsp unsalted butter – I prefer European-style for its richer flavor
– 4 garlic cloves, minced – fresh is essential here, none of that jarred stuff
– 1/4 cup dry white wine – something you’d actually drink, like Sauvignon Blanc
– 2 tbsp fresh lemon juice – about half a large lemon, squeezed right before using
– 1/4 cup chopped fresh parsley – flat-leaf holds up better than curly
– 1/4 tsp red pepper flakes – adjust based on your heat preference
– Salt to taste – I use fine sea salt for even distribution
Instructions
1. Preheat your oven to 350°F and arrange the frozen phyllo cups on a baking sheet.
2. Bake the phyllo cups for 8-10 minutes until they turn golden brown and crisp – watch carefully as they burn easily.
3. While phyllo cups bake, pat the shrimp completely dry with paper towels – this ensures proper searing.
4. Melt butter in a large skillet over medium heat until it foams slightly.
5. Add minced garlic and cook for exactly 1 minute until fragrant but not browned.
6. Increase heat to medium-high and add shrimp in a single layer – don’t overcrowd the pan.
7. Cook shrimp for 2 minutes per side until they curl and turn opaque pink.
8. Remove shrimp from skillet and set aside on a clean plate.
9. Pour white wine into the same skillet, scraping up any browned bits from the bottom.
10. Simmer the wine for 2 minutes until reduced by half.
11. Stir in lemon juice and red pepper flakes, cooking for 30 seconds more.
12. Return shrimp to the skillet along with any accumulated juices.
13. Toss everything together until shrimp are coated in the sauce.
14. Remove from heat and stir in chopped parsley until evenly distributed.
15. Spoon the shrimp mixture evenly into the baked phyllo cups, about 2-3 shrimp per cup.
16. Drizzle any remaining sauce over the filled cups.
Perhaps what I love most is the textural contrast – the shatter of flaky phyllo giving way to tender shrimp bathed in that bright, garlicky sauce. They’re perfect passed around at parties, but I’ve been known to make a whole tray just for myself, pairing them with a simple arugula salad for the most satisfying lunch.
Apple Cinnamon Phyllo Cups
Lately, I’ve been craving the simple comfort of autumn flavors, the kind that fill your kitchen with warmth on a crisp afternoon. There’s something deeply satisfying about transforming humble ingredients into delicate, flaky cups that cradle sweet, spiced apples—a quiet ritual that feels both nostalgic and new.
Ingredients
– 1 package frozen phyllo dough, thawed overnight in the fridge (I find this prevents tearing)
– 4 medium Granny Smith apples, peeled and diced small (their tartness balances the sweetness beautifully)
– 1/2 cup granulated sugar, plus 1 tablespoon for sprinkling
– 1 teaspoon ground cinnamon, plus extra for dusting
– 1/4 cup unsalted butter, melted (I always use unsalted to control the saltiness)
– 1/4 cup chopped pecans, for a subtle crunch
– 1/2 cup water
– 1 teaspoon vanilla extract (pure vanilla makes all the difference here)
Instructions
1. Preheat your oven to 350°F and lightly grease a 12-cup mini muffin tin with butter or non-stick spray.
2. Unroll the thawed phyllo dough on a clean, dry surface and cover it with a damp kitchen towel to prevent drying out.
3. Carefully place one sheet of phyllo dough on your work surface and brush it lightly with melted butter using a pastry brush.
4. Layer a second sheet of phyllo on top and brush it with more melted butter, repeating until you have 4 stacked sheets.
5. Cut the stacked phyllo sheets into 12 equal squares, about 3 inches each, using a sharp knife or pizza cutter for clean edges.
6. Gently press each phyllo square into the prepared muffin tin cups, ruffling the edges slightly to form a cup shape.
7. Bake the phyllo cups in the preheated oven for 8–10 minutes, or until golden brown and crisp, checking at 8 minutes to avoid over-browning.
8. While the cups bake, combine the diced apples, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/2 cup water in a medium saucepan over medium heat.
9. Cook the apple mixture, stirring occasionally, for 12–15 minutes until the apples are tender but not mushy and the liquid has thickened slightly.
10. Remove the saucepan from heat and stir in the vanilla extract and chopped pecans, allowing the mixture to cool for 5 minutes.
11. Spoon the warm apple filling evenly into the baked phyllo cups, filling them just to the top.
12. Sprinkle the filled cups with the remaining 1 tablespoon of sugar and a light dusting of cinnamon.
13. Return the filled cups to the oven and bake for another 5 minutes to warm through.
14. Carefully remove the phyllo cups from the muffin tin and let them cool on a wire rack for 10 minutes before serving.
Just out of the oven, these cups offer a delightful contrast—the shatteringly crisp phyllo giving way to soft, cinnamon-kissed apples with a hint of pecan richness. I love serving them slightly warm with a dollop of whipped cream or alongside a cup of chai tea, letting the flaky layers melt into the spiced filling with each bite.
Mushroom and Gruyere Phyllo Cups
Lately, I’ve been finding such quiet comfort in the simple act of preparing small, thoughtful bites, the kind that fill the kitchen with warmth and promise a moment of savory delight. These mushroom and Gruyère phyllo cups are one of those recipes that feels like a gentle hug, with flaky layers cradling a rich, earthy filling. They’re perfect for when you want something special but don’t want to spend hours in the kitchen.
Ingredients
– 1 package frozen phyllo dough, thawed overnight in the fridge—I find this slow thaw keeps the sheets from sticking together.
– ½ cup unsalted butter, melted; I always use unsalted to control the seasoning myself.
– 1 tablespoon extra virgin olive oil, my go-to for sautéing because it adds a subtle fruitiness.
– 1 small yellow onion, finely diced; I like the sweetness it brings when cooked slowly.
– 2 cloves garlic, minced—freshly minced garlic makes all the difference here.
– 8 ounces cremini mushrooms, finely chopped; their earthy flavor holds up beautifully.
– ¼ teaspoon dried thyme, just a pinch to enhance the mushrooms without overpowering.
– ¼ cup dry white wine, something crisp like Sauvignon Blanc works wonderfully.
– 4 ounces Gruyère cheese, shredded; I prefer shredding it myself for better melting.
– 2 tablespoons heavy cream, which adds a lovely richness to the filling.
– Salt and freshly ground black pepper, to season as you go—I start with a light hand and adjust later.
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin.
2. Unwrap the thawed phyllo dough and cover it with a damp kitchen towel to prevent drying out.
3. Place one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter.
4. Layer a second sheet on top and brush again with butter; repeat until you have 4 layers total.
5. Cut the layered phyllo stack into 12 equal squares, about 3 inches each.
6. Gently press each phyllo square into a cup of the prepared muffin tin, ruffling the edges slightly for a rustic look.
7. Bake the phyllo cups for 6-8 minutes, or until they are golden brown and crisp; keep an eye on them as they can burn quickly.
8. Remove the phyllo cups from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack.
9. Heat the olive oil in a large skillet over medium heat until it shimmers.
10. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
11. Stir in the minced garlic and cook for 1 minute more, just until fragrant.
12. Add the chopped mushrooms and dried thyme, cooking for 6-8 minutes until the mushrooms have released their liquid and started to brown.
13. Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the pan for extra flavor.
14. Reduce the heat to low and stir in the shredded Gruyère and heavy cream until the cheese is melted and the mixture is creamy.
15. Season the filling with salt and pepper to taste, then remove it from the heat.
16. Spoon about 1 tablespoon of the mushroom mixture into each baked phyllo cup.
17. Return the filled cups to the oven and bake for 3-5 minutes, just until heated through and the cheese is bubbly.
18. Let the phyllo cups cool for 2-3 minutes before serving. You’ll love how the flaky, buttery phyllo shatters with each bite, giving way to the creamy, earthy mushroom and Gruyère filling. They’re wonderful served warm alongside a simple green salad or as part of a cozy appetizer spread for friends.
Peanut Butter Cup Phyllo Cups
Gently, as autumn leaves begin their slow descent outside my window, I find myself craving these delicate peanut butter cup phyllo cups—a recipe born from late-night kitchen experiments and the simple joy of transforming humble ingredients into something magical.
Ingredients
– 12 frozen phyllo dough sheets, thawed overnight in the refrigerator (this slow thaw prevents cracking)
– ½ cup unsalted butter, melted and still warm (I prefer European-style for its richer flavor)
– 1 cup creamy peanut butter, at room temperature for easy spreading
– ¾ cup powdered sugar, sifted to remove any lumps
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– 12 miniature muffin cups for shaping
– ½ cup semi-sweet chocolate chips (I find Guittard melts particularly smoothly)
– 2 tablespoons heavy cream for the ganache
– Flaky sea salt for finishing, just a pinch per cup
Instructions
1. Preheat your oven to 375°F and lightly grease a 12-cup miniature muffin tin.
2. Unroll the thawed phyllo dough on a clean surface and cover immediately with a damp kitchen towel to prevent drying.
3. Place one phyllo sheet on your work surface and brush the entire surface with melted butter using a pastry brush.
4. Layer a second phyllo sheet directly on top and brush again with butter, repeating until you have 4 buttered layers total.
5. Cut the stacked phyllo into 12 equal squares using a sharp pizza cutter for clean edges.
6. Gently press each phyllo square into the prepared muffin cups, forming neat cups with the corners pointing upward.
7. Bake for 8-10 minutes until the phyllo cups turn golden brown and feel crisp to the touch.
8. Remove the baked cups from the oven and let them cool completely in the pan for 15 minutes.
9. While cups cool, combine room temperature peanut butter, sifted powdered sugar, and vanilla extract in a medium bowl.
10. Stir the peanut butter mixture vigorously for 2 minutes until completely smooth and slightly lightened in color.
11. Spoon approximately 1 tablespoon of the peanut butter mixture into each cooled phyllo cup, smoothing the tops.
12. Combine chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until fully melted and glossy.
13. Drizzle the warm chocolate ganache over the peanut butter filling in each phyllo cup.
14. Immediately sprinkle a tiny pinch of flaky sea salt over each chocolate-drizzled cup.
15. Transfer the completed cups to a wire rack and let them set at room temperature for 1 hour.
Light as air yet richly satisfying, these cups offer the perfect textural contrast—crisp, buttery phyllo giving way to creamy peanut butter and silken chocolate. The flaky salt amplifies each flavor note, making them sophisticated enough for dinner parties yet comforting for solitary evenings. I sometimes serve them alongside strong coffee for breakfast, because some pleasures deserve to defy categorization.
Ratatouille Phyllo Cups
Remembering how my grandmother’s garden overflowed with late summer vegetables, I find myself drawn to recipes that honor that seasonal abundance in simple, elegant ways. These ratatouille phyllo cups capture that spirit—transforming humble ingredients into something delicate and celebratory, perfect for quiet afternoons or shared gatherings.
Ingredients
– 12 mini phyllo cups (I find the frozen ones thaw beautifully at room temperature for about 10 minutes)
– 1 cup diced eggplant, skin on for texture
– 1/2 cup diced zucchini (I like to leave a bit of the green peel for color)
– 1/2 cup diced yellow bell pepper
– 1/4 cup finely diced red onion
– 1 clove garlic, minced (freshly crushed releases the most aroma)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1/4 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 2 tablespoons grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Place the phyllo cups on a baking sheet.
3. Heat olive oil in a skillet over medium heat.
4. Add diced eggplant and sauté for 4 minutes, until slightly softened.
5. Stir in zucchini and bell pepper, cooking for another 3 minutes.
6. Add red onion and minced garlic, sautéing for 2 minutes until fragrant.
7. Sprinkle in dried thyme, salt, and black pepper, stirring to combine.
8. Remove the skillet from heat and let the mixture cool for 5 minutes.
9. Spoon the vegetable mixture evenly into each phyllo cup.
10. Top each cup with a pinch of grated Parmesan cheese.
11. Bake for 8–10 minutes, until the phyllo edges are golden and the cheese is melted.
12. Let the cups cool on the baking sheet for 3 minutes before serving.
Once baked, the phyllo cups become shatteringly crisp, cradling the soft, herb-kissed vegetables in a way that feels both rustic and refined. Offering them warm allows the Parmesan to stretch delicately with each bite, while a drizzle of balsamic glaze just before serving can deepen their savory-sweet balance beautifully.
Blue Cheese and Pear Phyllo Cups
Wandering through the farmers market this morning, the crisp autumn air carried the scent of ripe pears and something deeper, earthier—a memory of blue cheese and flaky pastry that settled in my bones like a quiet promise. Sometimes the simplest combinations find us when we need them most, these little phyllo cups holding both sweetness and sharpness in delicate balance. They feel like autumn captured in a single bite, a fleeting moment of perfection before the season turns.
Ingredients
– 1 package frozen phyllo cups (I always keep these in the freezer for last-minute gatherings)
– 2 ripe but firm Bartlett pears (their honeyed sweetness plays beautifully against the cheese)
– 4 oz crumbled blue cheese (I prefer the creamier varieties that melt into velvet)
– 2 tbsp honey (local wildflower honey adds lovely floral notes)
– 1/4 cup chopped walnuts (toasted first for deeper flavor)
– Fresh thyme leaves from 3-4 sprigs (their lemony fragrance lifts everything)
Instructions
1. Preheat your oven to 350°F and arrange the frozen phyllo cups on a baking sheet, spacing them about 1 inch apart.
2. Core the pears and dice them into 1/4-inch pieces, leaving the skin on for color and texture.
3. Gently toss the pear pieces with 1 tablespoon of honey to coat them evenly—this prevents browning and enhances their natural sweetness.
4. Divide the honey-coated pear pieces evenly among the phyllo cups, filling each about halfway full.
5. Sprinkle crumbled blue cheese over the pears in each cup, using about 1 teaspoon per cup.
6. Top each cup with a pinch of chopped walnuts and a few fresh thyme leaves.
7. Drizzle the remaining 1 tablespoon of honey lightly over all the assembled cups.
8. Bake for 12-15 minutes until the phyllo turns golden brown and the cheese begins to melt and bubble at the edges.
9. Remove from oven and let rest for 5 minutes—this allows the filling to set slightly so they hold their shape when served.
Knowing how the crisp phyllo shatters to reveal the warm, softened pears and molten blue cheese makes these worth every careful assembly. The walnuts provide satisfying crunch while the thyme’s herbal note cuts through the richness, creating little edible poetry that pairs beautifully with a crisp white wine or simply enjoyed standing at the kitchen counter as twilight falls.
Tiramisu Phyllo Cups
Cradling my coffee mug this quiet afternoon, I found myself dreaming of tiramisu—but something lighter, more delicate, that wouldn’t require waiting hours for layers to set. These phyllo cups came to mind, a way to capture that beloved coffee-kissed creaminess in just a few bites.
Ingredients
– 12 mini phyllo cups (I find Athens brand holds up beautifully without getting soggy)
– 1 cup mascarpone cheese, brought to room temperature for easier blending
– 1/4 cup heavy cream, chilled straight from the fridge for maximum whip
– 3 tablespoons granulated sugar (I sometimes reduce this by a teaspoon if my espresso is sweetened)
– 1/2 teaspoon pure vanilla extract (the real stuff makes all the difference here)
– 1/3 cup strongly brewed espresso, cooled completely to room temperature
– Unsweetened cocoa powder for dusting, my little jar from the pantry
Instructions
1. Arrange the 12 phyllo cups evenly on a small baking sheet or plate.
2. Brew 1/3 cup of espresso using your preferred method and set it aside to cool completely, about 15 minutes.
3. In a medium mixing bowl, combine 1 cup room temperature mascarpone cheese, 1/4 cup cold heavy cream, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract.
4. Use an electric hand mixer on medium speed to whip the mixture until soft peaks form, about 2-3 minutes. Tip: Don’t overmix or the mascarpone may become grainy.
5. Spoon or pipe the mascarpone mixture evenly into the 12 phyllo cups, filling each about 3/4 full.
6. Using a teaspoon, carefully drizzle about 1 teaspoon of cooled espresso over the filling in each phyllo cup. Tip: Drizzle slowly to allow the phyllo to absorb the espresso without becoming too soft.
7. Place the filled cups in the refrigerator to chill for at least 30 minutes. Tip: Chilling helps the flavors meld and prevents the phyllo from softening too quickly.
8. Just before serving, dust the tops generously with unsweetened cocoa powder using a fine mesh sieve.
Dappled with cocoa, these little cups offer a delightful contrast—the shattering crispness of phyllo giving way to clouds of espresso-scented cream. I love serving them arranged on a wooden board with extra cocoa for dusting at the table, letting guests add their final snowy touch.
Avocado and Egg Salad Phyllo Cups
Now and then, a simple combination finds its way into my kitchen and settles there like an old friend. This afternoon, the humble avocado and a few eggs felt like the right companions, something gentle to prepare while the light softened outside my window. I decided to cradle them in something crisp, a little vessel to hold the softness within.
Ingredients
– 1 package (1 lb) frozen phyllo dough, thawed in the refrigerator overnight—I find this slow thaw keeps the sheets from sticking and tearing.
– 6 large eggs, brought to room temperature for easier peeling and a more tender white.
– 2 ripe avocados, the kind that yield just slightly to a gentle press.
– 1/4 cup mayonnaise, the real stuff for its rich, creamy base.
– 1 tablespoon fresh lemon juice, squeezed from a lemon rolled firmly on the counter first to get every last drop.
– 1/4 teaspoon garlic powder, my little secret for a subtle, toasty background note.
– 1/4 teaspoon kosher salt, plus a pinch more for seasoning the filling.
– 1/8 teaspoon freshly ground black pepper, from my favorite wooden mill.
– 2 tablespoons unsalted butter, melted, for brushing the phyllo—it gives a lovely golden color.
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease 24 mini muffin cups with butter or cooking spray.
2. Unwrap the thawed phyllo dough and place it on a clean, dry cutting board, covering it immediately with a damp kitchen towel to prevent it from drying out.
3. Carefully peel one sheet of phyllo from the stack and lay it flat on your work surface, re-covering the remaining stack with the damp towel.
4. Using a pastry brush, lightly coat the entire surface of the phyllo sheet with melted butter.
5. Place a second sheet of phyllo directly on top of the first and brush it lightly with more melted butter.
6. Repeat this process with two more sheets, so you have a stack of four buttered phyllo sheets total.
7. Using a sharp knife or pizza cutter, cut the layered phyllo stack into 12 equal squares, each about 3 inches by 3 inches.
8. Gently press one phyllo square into each prepared mini muffin cup, allowing the corners to ruffle and overlap naturally.
9. Repeat steps 3 through 8 with the remaining phyllo sheets and melted butter until all 24 muffin cups are filled.
10. Bake the phyllo cups in the preheated oven for 8 to 10 minutes, or until they are puffed and golden brown with crisp edges.
11. Remove the baked phyllo cups from the oven and let them cool completely in the pan on a wire rack, about 15 minutes.
12. While the phyllo cups cool, place the room temperature eggs in a single layer in a medium saucepan and cover them with cold water by 1 inch.
13. Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat, cover it with a lid, and let the eggs stand for 12 minutes.
14. After 12 minutes, drain the hot water and transfer the eggs to a bowl of ice water to cool completely, about 5 minutes, which makes them easier to peel.
15. Peel the cooled eggs under gently running cold water to help remove any stubborn shell fragments.
16. Chop the peeled eggs into small, even pieces and place them in a medium mixing bowl.
17. Cut the avocados in half, remove the pits, scoop the flesh into the bowl with the eggs, and mash them together with a fork until well combined but still slightly chunky.
18. Add the mayonnaise, fresh lemon juice, garlic powder, 1/4 teaspoon kosher salt, and black pepper to the avocado-egg mixture.
19. Gently fold everything together with a spatula until just combined, being careful not to overmix and make the salad mushy.
20. Spoon about 1 tablespoon of the avocado and egg salad mixture into each cooled phyllo cup, filling them just to the top. Just like that, the crisp, flaky shells give way to the cool, creamy filling, a quiet contrast that feels both elegant and comforting. They’re lovely arranged on a platter with a sprinkle of paprika or fresh dill, or simply enjoyed one by one as the afternoon drifts by.
Summary
Kaleidoscopic in their variety, these phyllo cup recipes prove how versatile and delightful these little pastry cups can be. From savory appetizers to sweet desserts, there’s something here for every occasion. We hope you’re inspired to try a few! Don’t forget to leave a comment telling us your favorite and share this delicious roundup with fellow food lovers on Pinterest.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
