Phyllo/ Fillo/ Filo Pastry Sheets Cups

Phyllo/ Fillo/ Filo Pastry Sheets Cups

Sometimes small things give you more happiness than the big ones. Right now I have a big smile on my face and the reason is these cute little Cups :) I never thought that making these cups at home is a child’s play. I always used to buy the readymade ones which are easily available in Supermarket, although they are not cheap.

Last week while grocery shopping I was looking for those cups for the upcoming festival time but they were out of stock.
So I decided to give it a try and make them on my own. Picked Phyllo pastry sheets instead and voila amazed at the results.

This post is not really a recipe post, it’s more like an introduction post to my next few recipes. I thought it would be worth writing a specific post on how to make these ohhhh so easy and simple but sooo sooo gorgeous and versatile phyllo cups because you can use phyllo cups for pretty much everything. Sweet or savory filling, formal dinner or casual meal, eaten warm or cold. You can even take them out for your picnics and get togethers.
Make them, bake them, fill them, eat them.... And get ready to get non stop compliments from family and friends!!!

These cups are made with Filo Pastry Sheets. Phyllo, Fillo, or Filo, which means "leaf" in Greek, is tissue paper-thin like sheets of dough made from flour, water and a bit of oil. They are easily available in the deep freezer section of Supermarkets. You just have to thaw them before using them.

These crispy phyllo cups are simple to make, and are perfect for both savory and sweet fillings. I decided to make my own cups for the very first time and was surprised to see the outcome. It’s easy and quick. I know these cups are easily available in stores but why to make a hole in your pocket when you can make your own in just half an hour and in almost one fourth price.
The other thing I really like about making your own phyllo cups is that you can adjust their size according to your need. You can use mini muffin tin to make small appetizer size cups or can use regular muffin tin to make big cups.
You can make them two three days in advance of your party. Just keep few things in mind while storing them-
-There should be no moisture (or they will get soggy).
-Store them in an airtight container.
-Make sure they have cooled completely before storing them so there isn’t any condensation from the cooling process.

The frozen sheets pack which I bought had 12 filo sheets in total. I used 6 sheets to make sweet cups and 6 for savory fillings.
Let’s see how to make these cute cups.


For sweet cups

INGREDIENTS:
Filo Sheets- 6
Butter/ Clarified butter/ Oil- 3 tablespoon
Castor Sugar- 2 tablespoon


DIRECTIONS:
(Thaw the frozen package before using it)

Preheat oven to 180*C.
Using a sharp knife or a Pizza cutter cut the stack into 12 equal pieces.
Keep an eye on the oven to make sure they don't burn. Remove from the oven, let cool for a few minutes then remove from tin.


INGREDIENTS:
Filo Sheets- 6
Butter/ Clarified butter/ Oil- 3 tablespoon


DIRECTIONS:
(Thaw the frozen package before using it)

Preheat oven to 180*C.
Place a filo sheet on parchment paper. (be sure to cover the remaining filo sheets with a slightly damp paper towel or plastic wrap)
Lightly spray with oil, or alternatively brush with melted butter or Clarified Butter or Oil.
Then place another sheet on top.
Repeat layering until you have 6 sheets stacked up.
Using a sharp knife or a Pizza cutter cut the stack into 12 equal pieces.
Press each piece into the cups of a muffin tin.
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.
Bake for about 10-12 minutes (for regular muffin tin size) at 180*C or until golden brown.
Keep an eye on the oven to make sure they don't burn. Remove from the oven, let cool for a few minutes then remove from tin.
Your filo cups are ready to be used!!

Recipe Card

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The frozen sheets pack which I bought had 12 filo sheets in total. I used 6 sheets to make sweet cups and 6 for savory fillings. 
Let’s see how to make these cute cups.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
For sweet cups

INGREDIENTS:
Filo Sheets- 6
Butter/ Clarified butter/ Oil- 3 tablespoon 
Castor Sugar- 2 tablespoon 


DIRECTIONS:
(Thaw the frozen package before using it)

Preheat oven to 180*C. 
Place a filo sheet on parchment paper. (be sure to cover the remaining filo sheets with a slightly damp paper towel or plastic wrap)
Lightly spray with oil, or alternatively brush with melted butter or Clarified Butter or Oil.
Sprinkle some sugar evenly over the oiled sheet. 
Then place another sheet on top. 
Repeat layering until you have 6 sheets stacked up.
Using a sharp knife or a Pizza cutter cut the stack into 12 equal pieces. 
Press each piece into the cups of a muffin tin.
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. 
Bake for about 10-12 minutes (for regular muffin tin size) at 180*C or until golden brown. 
Keep an eye on the oven to make sure they don't burn. Remove from the oven, let cool for a few minutes then remove from tin. 
Your filo cups are ready to be used!!


INGREDIENTS:
Filo Sheets- 6
Butter/ Clarified butter/ Oil- 3 tablespoon 


DIRECTIONS:
(Thaw the frozen package before using it)

Preheat oven to 180*C. 
Place a filo sheet on parchment paper. (be sure to cover the remaining filo sheets with a slightly damp paper towel or plastic wrap)
Lightly spray with oil, or alternatively brush with melted butter or Clarified Butter or Oil.
Then place another sheet on top. 
Repeat layering until you have 6 sheets stacked up.
Using a sharp knife or a Pizza cutter cut the stack into 12 equal pieces. 
Press each piece into the cups of a muffin tin.
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. 
Bake for about 10-12 minutes (for regular muffin tin size) at 180*C or until golden brown. 
Keep an eye on the oven to make sure they don't burn. Remove from the oven, let cool for a few minutes then remove from tin.