Filo cups are baked phyllo pastry filled with endless toppings and fillings. Their light, crispy texture makes them everyone’s favorite appetizer. Most importantly, these flaky vessels or cup-like baked goods delicately carry many fillings without falling apart!
I bought some of these premade phyllo cups from an online store. Unfortunately, they were quite expensive, and some of them were cracked when they arrived. The idea of just baking stacked phyllo dough moistened with butter came to mind. Luckily, they turned out fresh and crispy (just amazing). The brush of butter on layer upon layer made them flaky and brown. I made baklava bites that were loved by everyone in my family.
Table of Contents
What is Phyllo or Filo
Filo or phyllo is a thin, paper-like sheet made of flour and water dough. Phyllo is a Greek word meaning “leaf”. Don’t be confused with filo or phyllo, as they are both the same pastry sheets with different spellings in different regions. The literal meaning suggests they are paper or leaf-like thin. They are used in making pastries, baklava, pies, or many savory and sweet dishes. When baked in layers, they give their characteristics flaky layers. The shredded and dried sheets are called Kataifi, and are used in making Kunafa and many famous desserts. Filo dough is widely used in Turkish, Greek, Mediterranean and Balkan cuisines.
Why Will You Love This Baklava Cups Recipe
- Fill in According to You! These cups are empty vessels that you can fill with so many fillings like cheese, meat, jams, apples, or anything your heart craves. These crunchy cups hold up to whatever gourmet combo you throw in.
- Flexible to Cultural Additions: It’s not limited to specific stuffing but can be transformed into any cultural icon. I sometimes made them special with stuff like hummus, Mexican salsas, guacamole, baklava bites, Greek salad, and a mixture of cheese.
- A Great Appetizer: These light, golden-brown cups are excellent appetizers to serve on party trays or charcuterie boards without being heavy.
- Better Than Premade: Premade shells have a big flaw: They may crack while being bought, and they can’t be customized to our desired size. You can make small or large phyllo cups by choosing your muffin mold. The recipe is so easy that I don’t think you can ever go back to premade filo cups.
- Less Ingredients Make Bigger Surprise: Just three ingredients are required to make these cups. It means there is no bigger mess.
Ingredients
- 3 filo (phyllo) pastry sheets
- 4-5 tablespoons of melted butter
Instructions
1.Layer the Sheets
Place the first phyllo sheet on a board and generously brush the entire sheet with melted butter. Stack the second sheet and brush again with butter. Stack the third sheet on the second and repeat the process.
2.Cut into square Pieces
Cut the stacked filo sheets into 12 equal squares.
3.Press into Mini Muffins
Press each piece into the muffin tray with hands or the bottom of a glass that fits in the tin. Once you are done pressing each piece of phyllo pastry.
4.Bake
Bake the phyllo cups in a preheated oven to 350°F for 15 minutes or until crisp and golden brown. Keep an eye on these baked cups and let them cool out of the oven without getting burned. Once baked, they are ready for exciting fillings and additions.
Some filling ideas
I will give you amazing ideas to fill your cups. Try these savory and sweet fillings.
Savory Fillings
- Whipped feta and roasted cherry tomatoes.
- Mixture of baked spinach, ricotta, and garlic.
- Sautéed mushrooms, spinach, and sausages.
- Smoked salmon and caviar.
- Smoked tuna dip.
- Whipped goat cheese with herbs.
- Caprese salad with mozzarella, tomatoes and balsamic.
- Hummus, cucumbers and olive oil drizzle.
- Mexican salsas or guacamole.
Sweet Fillings
- Caramelized chopped pistachios and walnuts with chocolate drizzle for delicious baklava bites.
- Apple pie filling with cinnamon dust.
- Berries, bananas, and honey.
- Cream cheese filling with lots of crushed pistachios for baklava cheesecake bites.
- Chocolate ganache, pistachio cream, and raspberries for luxurious Dubai chocolate bites.
Expert Tips
- Brushing with oil or butter between phyllo sheets is necessary for creating beautiful flaky layers. If the cups are not properly brushed with butter, they will turn out dry and hard.
- While baking these delicate cups, keep an eye on the oven so they bake till golden-brown and do not burn.
- Use a sharp knife or cutter to cut the dainty stacked layers into squares; otherwise, they may tear apart.
- Many recipes cut the sheets first and then press Individual sheets into a muffin tray. This process takes time, so stack the layers before cutting them into pieces.
- Never thrust the dough into the muffin cups; rather, press lightly until it is fixed into the muffin mold.
- Cool the filo cups before serving.
- Fill the phyllo cups right before the moment you want to serve because filling them for too long makes them watery and soggy, especially watery fillings like watery fruits or vegetables.
Storage
If stored in less humid places, they can be best eaten for 2-3 days to ensure they don’t lose their crispiness and turn soggy. If packed in an airtight container, they can last for a week or two in the refrigerator. Before storing, cool them completely to prevent any leftover steam from making them soft and soggy.
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Filo Cups
- Total Time: 30 minutes
Description
Filo cups are baked phyllo pastry filled with endless toppings and fillings. Their light, crispy texture makes them everyone’s favorite appetizer. Most importantly, these flaky vessels or cup-like baked goods delicately carry many fillings without falling apart!
I bought some of these premade phyllo cups from an online store. Unfortunately, they were quite expensive, and some of them were cracked when they arrived. The idea of just baking stacked phyllo dough moistened with butter came to mind. Luckily, they turned out fresh and crispy (just amazing). The brush of butter on layer upon layer made them flaky and brown. I made baklava bites that were loved by everyone in my family.
Ingredients
- 3 filo (phyllo) pastry sheets
- 4–5 tablespoons of melted butter
Instructions
- Layer the Sheets: Place the first phyllo sheet on a board and generously brush the entire sheet with melted butter. Stack the second sheet and brush again with butter. Stack the third sheet on the second and repeat the process.
- Cut into square Pieces: Cut the stacked filo sheets into 12 equal squares.
- Press into Mini Muffins: Press each piece into the muffin tray with hands or the bottom of a glass that fits in the tin. Once you are done pressing each piece of phyllo pastry.
- Bake: Bake the phyllo cups in a preheated oven to 350°F for 15 minutes or until crisp and golden brown. Keep an eye on these baked cups and let them cool out of the oven without getting burned. Once baked, they are ready for exciting fillings and additions.
Notes
- Brushing with oil or butter between phyllo sheets is necessary for creating beautiful flaky layers. If the cups are not properly brushed with butter, they will turn out dry and hard.
- While baking these delicate cups, keep an eye on the oven so they bake till golden-brown and do not burn.
- Use a sharp knife or cutter to cut the dainty stacked layers into squares; otherwise, they may tear apart.
- Many recipes cut the sheets first and then press Individual sheets into a muffin tray. This process takes time, so stack the layers before cutting them into pieces.
- Never thrust the dough into the muffin cups; rather, press lightly until it is fixed into the muffin mold.
- Cool the filo cups before serving.
- Fill the phyllo cups right before the moment you want to serve because filling them for too long makes them watery and soggy, especially watery fillings like watery fruits or vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Meal
FAQ’s for This Filo Cups
What can you use instead of phyllo cups?
Although filo cups have a unique texture, if you ask for close alternatives, I will say very thin Gol Gappa shells (Panipuri shells), which are famous in Indian and Pakistani street food. Gol Gappa shells are too thin and can’t hold most of the filling. Another one is mini tart shells or ready-to-bake puff pastry shells, which are too thick and can’t match the flakiness of filo cups.
Should I egg wash filo pastry?
Filo or phyllo cups are not like puff pastry or pie dough, which require an egg wash. Egg wash is not necessary for filo pastry because brushing with butter between the layers is enough to make it crispy and brown. You can sprinkle sesame seeds or sugar crystals instead of egg wash.
