These basic crispy phyllo cups are simple to make, and are the perfect vessel for both savory and sweet fillings. For an inspired appetizer or first course, try filling these with some slow-cooked lamb drizzled with its savory sauce and sprinkled with feta cheese. For a sweet dessert, put a scoop of pistachio ice cream inside topped with honeyed whipped cream.
Special equipment: You will need a pastry brush for this recipe.
Game plan: If you don’t have a 12-well muffin pan, you can use two 6-well muffin pans; just be sure to bake them side by side in the oven.
- Yield: 12 phyllo cups
- Difficulty: Easy
- Total: 35 mins
- 6 (13-by-17-inch) phyllo sheets
- 6 tablespoons unsalted butter (3/4 stick), melted
- Heat the oven to 425°F and arrange a rack in the middle.
- Arrange a sheet of phyllo on a large cutting board (be sure to cover the remaining phyllo sheets with a slightly damp paper towel or plastic wrap) and brush the top with melted butter. Arrange another sheet on top of the first sheet and repeat, alternating butter and phyllo, until there are 6 layers. Brush the top layer with butter.
- Using a sharp knife, cut the phyllo into 12 approximately 4-by-4-inch squares. Fit 1 square snugly into each well of a 12-well muffin pan, gently pressing the phyllo into the bottom and up the sides of each well. Bake until the dough is lightly browned and crispy, about 10 minutes. Remove the pan from the oven and let it cool on a wire rack. When the cups are cool, remove them from the pan and set aside. The cups can be stored at room temperature in an airtight container for up to 2 days.