You don’t need to tell me, I can hear it already, “Oh boy, here goes Joanne with her cups again” hahahaha. What can I say, I’m a big fan of making various bite sized munches in muffin tins. I love phyllo cups because they are very easy to make, and you can put virtually anything in them. Here I decided to do a chicken salad with goat cheese, scallions, shaved fennel, and dried cherries, but you could also do the cranberry pesto chicken I did last week. The key to making phyllo cups is to be liberal with the butter, otherwise the phyllo will be dry and pasty. Here’s how to do it:
Yield: 12 standard muffin tin sized phyllo cups
4 oz phyllo dough (1/2 of an 8oz package), thawed
3 tbsp butter (feel free to use salted butter here)
Preheat the oven to 350 degrees F.
Melt the butter in the microwave. In the meantime, separate the phyllo into 4 layers. Brush each layer with 1/4 of the melted butter, and stack each layer on top of each other. Cut into 12 squares, then nestle them into the muffin tins:
Bake for 10 minutes, until golden brown:
Fill and enjoy. See you tomorrow!