Today’s post is not really a recipe, it’s more like an introduction to next week’s recipe. I figured it would be worth writing a specific post on how to make phyllo cups because you can use phyllo cups for pretty much everything. Sweet or savory filling, formal dinner or casual meal, eaten warm or cold… You get it, phyllo cups are definitively versatile.
I couldn’t find any pre made phyllo cups here in Sydney so I decided to make my own. It’s easy and quick, and you get to know exactly what you put in your body. The other thing I really like about making your own phyllo cups is that you can adjust their size according to your needs. Think mini muffin tin to make appetizers or regular muffin tin for individual desserts. You can keep your cups about a week in an airtight container in the fridge or several month in the freezer so no waist involved.
Stay tuned for next week recipe! Just a hint: it’s a dessert, it involves caramelized apples and I almost gobbled up the whole batch in a few minutes…Can’t wait to share it with you!
PS: I didn’t add the nutritional info because I can’t really measure how much oil I used. Even if it’s not a lot, I don’t think the info would be accurate.
- 6 phyllo sheets (about 1/3 of 1 package frozen phyllo dough, thawed)
- Cooking spray (I used olive oil spray)
- Preheat oven to 350F. Place a sheet of phyllo dough on parchment paper. Lightly spray with oil, then place another sheet on top. Repeat layering until you have 6 sheets stacked up.
- Using a sharp knife, cut the stack into 12 equal pieces.
- Press each piece into the cups of a muffin tin.
- Bake for about 13-15 minutes (for regular muffin tin size), or until golden brown. Keep an eye on the oven to make sure they don't burn. Remove from the oven, let cool for a few minutes then remove from tin. Your phyllo cups are ready to be used!
You can use tins of different sizes according to your needs. You'll just have to adjust baking time, the rest is the same.