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
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
- Vitamin A 1.0