Be the “hostess with the mostest” with this easy Phyllo Cups tutorial! Phyllo cups are light, buttery and extra flaky.
Now you can make restaurant-ready-looking appetizers and desserts easily at home. Fill them with almost anything; sweet or savory!
What are Phyllo Cups?
Phyllo dough (sometimes called filo dough or pastry) are very thin sheets of dough that are brushed with butter and layered before baking.
- Making your own cups is easy and costs a fraction of purchasing pre-made cups.
- Often on sale right before the holidays, phyllo dough is an inexpensive frozen dough.
- Favorite appetizers and recipes can all be adjusted into minis using phyllo dough.
- Make these cups one week ahead and refrigerate (fill before serving) or up to 2 months if freezing.
PHYLLO DOUGH is sheets of paper-thin dough sold frozen. When layered together, make edible cups or pockets for any kind of filling—think Baklava or Spanakopita. Puff pastry is similar to phyllo dough but is not quite as thin and flaky.
BUTTER brings out the flavor of phyllo dough and gives it that savory taste that goes with all kinds of fillings. Baste and bake these tasty cups, then freeze for later or fill immediately.
Depending on dietary needs or what you have on hand, you can substitute the butter with cooking spray or olive oil if needed.
Where to Get Phyllo Dough: This dough is sold in most grocery stores and can be found in the freezer near the puff pastry.
How to Make Phyllo Cups
These tasty cups are ideal for any occasion and so easy to make:
- Thaw phyllo dough and brush butter between layers.
- Cut the dough into squares as per recipe below and press the squares into a mini muffin tin. Poke the bottom with a fork.
- Bake per the recipe below and cool completely.
Tips for Working With Phyllo
- Thaw in the fridge overnight.
- Handle the dough very gently, it is fragile.
- Gently unfold the dough and remove a single sheet. Lightly cover the remaining with plastic wrap so it doesn’t dry out.
How To Serve Phyllo Cups
Bake and cool the phyllo cups before using. If using a chilled filling (like pudding) fill just before serving.
If your cups will be warmed, filled with the hot filling and bake at 350°F for about 10-12 minutes (a couple of minutes more or less depending on the filling).
Fillings can be moist but ensure they’re not too watery so the shells don’t get soggy. Ingredients that release a lot of liquid (like mushrooms) and meats should be pre-cooked.
The possibilities are endless! Serve these totally portable apps hot, warm, or at room temperature.
- Cheesy Hot Crab Dip
- Fill with chilled flavored cream cheese and top with garlic butter shrimp
- Bake cranberry and brie until warm and melty
- Use an easy quiche recipe in the cups.
- Try other hot dips like Spinach Artichoke Dip, Buffalo Chicken Dip, or hamburger dip.
Sweet-filled phyllo cups make a great presentation on the buffet table and guests can pick one or more to snack on!
- Use a no bake cheesecake filling and top with blueberry sauce
- Fill with a homemade pie filling like apple, cherry, or strawberry (store bought works too)!
- Add some custard or vanilla pudding and fruit.
How to Store Leftovers
Keep phyllo cups in an airtight container in the refrigerator for up to one week. Reheat savory appetizers under the broiler, and serve dessert appetizers chilled. They are very delicate and should be stored in a single layer in a hard container.
Can Phyllo Cups be Frozen?
Depending on the filling, phyllo cups can definitely be frozen! Take note of the filling, it might not always thaw as well. When in doubt, freeze the empty cups, then fill them later. For savory apps, reheat them under the broiler and keep sweet phyllo cups in the refrigerator until ready to serve.
So Many Amazing Appetizers
- Balsamic Roasted Grapes – so unique & delicious
- Crab Stuffed Mushrooms – perfect to make-ahead
- Mississippi Sin Dip – loaded with bacon & cheese
- Homemade Air Fryer Pizza Rolls – kids love these
- Parmesan Artichoke Dip – baked until golden & bubbly
What’s your favorite way to serve Phyllo Cups? Let us know in a comment below!
- 5 sheets phyllo pastry
- ¼ cup unsalted butter melted, more as needed
- Preheat the oven to 375°F.
- If phyllo dough is frozen, completely thaw it according to package directions.
- Lay one sheet of dough out and brush with a light coating of butter. Top with a second sheet and brush with butter.
- Repeat with remaining dough until you have 5 layers.
- Cut into 3.5" x 3.5" squares. Gently press into a mini muffin tin. Poke the bottom of the dough with a fork to allow steam to escape.
- Bake 7 minutes. Remove from the oven and gently press the center using a small spoon. Return the cups to the oven and continue baking 4-6 minutes or until golden and crisp.
- Remove from the oven and immediately remove from the muffin pan.
- Thaw dough in the fridge overnight.
- Handle the dough very gently, it is fragile.
- Gently unfold the dough and remove a single sheet. Lightly cover the remaining with plastic wrap while you're working with each sheet so it doesn't dry out.
To Fill Phyllo CupsBake and cool the phyllo cups before using. If using a chilled filling (like pudding) fill just before serving. If your cups will be warmed, filled with the hot filling and bake at 350°F for about 10-12 minutes (a couple of minutes more or less depending on the filling). Fillings can be moist but ensure they're not too watery so the shells don't get soggy. Ingredients that release a lot of liquid (like mushrooms) and meats should be pre-cooked. Nutrition information is an estimate per unfilled cup.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)