Mini Phyllo Cups for Shrimp Salad

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a small saucepan over low heat, melt the butter with the garlic until fragrant.

3. 3

   Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little Parmesan and chopped parsley, top with another sheet and repeat 3 more times until 4 sheets have been used.

4. 4

   Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work.

5. 5

   Repeat the stack with the remaining sheets so you end up with 2 stacks.

6. 6

   With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches.

7. 7

   Lightly spray a mini muffin pan with nonstick cooking spray.

8. 8

   Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup.

9. 9

   Repeat to make 24 mini phyllo caps.

10. 10

    Bake in a preheated oven for about 10 minutes or until light golden brown and crisp.

11. 11

    Remove from oven and cool completely before filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.