How to Make Phyllo Cups

These basic crispy phyllo cups are simple to make, and are the perfect vessel for both savory and sweet fillings.

Thaw one roll of phyllo dough, following thawing instructions on package. I have found one roll of phyllo has 18 - 20 sheets.

Preheat oven to 350ºF.

Unroll and cover the phyllo pastry sheets with a damp towel or plastic wrap to prevent drying out.

Lightly coat muffin pan or cup with cooking spray or butter.

Place one sheet of phyllo on a cutting board and lightly coat with cooking spray. Layer and repeat with 4 more sheets. Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash. If shell is for dessert item, lightly sprinkle each layer with granulated or confectioner's sugar after spraying. Finely chopped or ground nuts between sprayed and sugared phyllo layers add wonderful flavor. For a savory cup, parmesan cheese and/or herbs can be sprinkled on.

A general guide is to cut the phyllo about 1" larger than the diameter of the cup or muffin pan cavity, so that the phyllo dough is large enough to go completely up the sides of the cavity. For mini muffin tins, cut stacked phyllo into 3-inch squares. You should be able to make about 12 cups from one stack. Gently press squares down into mini muffin tins. When you push them into the pan, leave the points sticking up. Repeat with remaining phyllo sheets.

Note: Another way to make the cups is to to make two stacks of phyllo. One with three layers; the other with two layers. Cut the stacks into squares. Place one square of two layers on top of a second square with three layers, alternating corner points. This will give you eight points instead of four.

Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely before filling. Be careful not to overbake.