Flaky Phyllo Cups

Flaky Phyllo Cups IMAGE Image by: Flaky Phyllo Cups IMAGE Author: Canadian Living

Flaky phyllo cups hold impressive party hors d'oeuvres. Or, for dessert, fill them with ice cream and fruit or nuts or chocolate sauce. Muffin cups that are about 3/4 inch (2 cm) deep are better than shallower ones.

  • Portion size 48 servings

Ingredients

  • 6 sheets phyllo pastry
  • 1/4 cup butter melted

Method

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.)

Nutritional facts <b>Per cup:</b> about

  • Sodium 28 mg
  • Protein trace
  • Calories 17.0
  • Total fat 1 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Flaky Phyllo Cups

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