Flaky Phyllo Cups

Lightly grease 24 mini muffin or tart tins; set aside.

Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap then damp towel. Brush sheet lightly with butter. Top with second sheet; brush with butter. Top with third sheet; brush with butter. Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.

Press each square into prepared cup. Bake in centre of 400°F (200°C) oven for about 5 minutes or until golden. Let cool in pan on rack. Repeat with remaining phyllo. (Cups can be frozen in single layer in airtight container for up to 1 month; recrisp in 350°F/180°C oven for 3 minutes.)

Additional information :

Beggar's Purses

Instead of triangles or rolls, you can bake up phyllo appetizers into attractive little pouches. Use 9 sheets of phyllo and 1/3 cup (75 mL) butter, melted. Stack 3 sheets, brushing butter on first and second sheet; cut into 12 squares. Place heaping teaspoonful (5 mL) filling in centre of each; bring up corners, pinching above filling to secure, or tie with strip of chive or green onion.