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Phyllo/ Fillo/ Filo Pastry Sheets Cups Super easy and simple to make 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.... 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
Yields: 12 cups in a regular muffin tray 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!!
For Savory Cups 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!! |