Phyllo Cups Recipe

1. 1

   Heat the oven to 425 degrees F and arrange a rack in the middle.

2. 2

   Arrange a sheet of phyllo on a large cutting board (be sure to cover the remaining phyllo sheets with a slightly damp paper towel or plastic wrap) and brush the top with melted butter.

3. 3

   Arrange another sheet on top of the first sheet and repeat, alternating butter and phyllo, until there are 6 layers.

4. 4

   Brush the top layer with butter.

5. 5

   Using a sharp knife, cut the phyllo into 12 approximately 4-by-4-inch squares.

6. 6

   Fit 1 square snugly into each well of a 12-well muffin pan, gently pressing the phyllo into the bottom and up the sides of each well.

7. 7

   Bake until the dough is lightly browned and crispy, about 10 minutes.

8. 8

   Remove the pan from the oven and let it cool on a wire rack.

9. 9

   When the cups are cool, remove them from the pan and set aside.

10. 10

    The cups can be stored at room temperature in an airtight container for up to 2 days.

No additional tips available.