I find phyllo cups to be an extremely handy thing to have on hand to put together an appetizer or a quick dessert. They store well in the freezer and can be used for sweet fillings and savoury fillings. Not a bad thing! If you decide to make a bunch and use the whole package of phyllo to make the cups, you will get approximately 75 cups.
Makes Approximately 40 Cups
1 pkg. phyllo dough (8 sheets for this recipe)
1/3 to ½ cup melted butter
Special Equipment: mini muffin pans
Preheat the oven to 350 F.
Remove the phyllo from the package. Place on a sheet of wax paper and cover with another sheet of wax paper then top with a damp towel. Place 1 sheet of phyllo on a clean work surface and brush with a bit of melted butter (it can be on the sketchy side); top with a 2nd sheet of phyllo, brushing with butter. Place a 3rd sheet of phyllo on top, brush with butter; topping with the 4th sheet; brushing very lightly with more butter. Cut the stack lengthwise into 4 strips; then cut each strip into 5 squares, keeping the stacks intact. Carefully fit the squares into the mini muffin pans, pleating a bit to fit. Repeat the process with the remaining 4 sheets of phyllo. Place in the preheated oven, bake for 8 – 10 minutes; checking after 5 minutes to see how they are browning up; don’t want a bunch of burnt phyllo cups!
Helpful link to microwave lemon curd, click here for a microwave version that I think is fantastic! And to a Mexican style savoury filling click here.
