Not exactly a recipe, this idea of preparing phyllo pastry cups for appetizers is an interesting way to use the phyllo sheets we find in the pre-packaged version we buy at the supermarket.
Generally, or at least it has often happened to me, that after using the amount we need for our recipe, some of the many phyllo sheets are left over… so why not make these crispy phyllo shells to fill later with mousse, dips, and creamy sauces for the appetizer?
How to fill crispy phyllo pastry shells?
Well, we can put anything and more, but I leave you with this collection of savory sauces I used to fill the fantastic and fluffy GASTRONOMIC PANETTONE
But nothing prevents filling these phyllo pastry shells with a sweet cream either
here are many sweet creams to fill these little phyllo pastry finger foods!
Phyllo pastry can now be found in Italy near puff pastry and brisée, but it is typical of Mediterranean countries and Asia Minor. Its taste is completely neutral, containing no fats, and the proportion of the only two ingredients is 40% water and 60% flour!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for PHYLLO CUPS FOR APPETIZERS
- 1 package phyllo pastry
- to taste vegetable oil
Tools for PHYLLO CUPS FOR APPETIZERS
- Muffin Tins
- Brushes
- Coffee Cups
- Parchment Paper
TO PREPARE THE PHYLLO CUPS FOR APPETIZERS
We can either make many strips of 0.8/1 inch by cutting them from the phyllo pastry sheets or make 4/5 squares of various sizes because it depends on the size of the muffin tin we have… but let’s say 4/5 inches per side!
It is essential to keep the phyllo pastry moist, so as we use it, we cover the sheets we are not handling at the moment with a slightly damp towel, to ensure that the pastry doesn’t dry out and become super crumbly after 3 nanoseconds from opening the package!
So first of all, we choose in what shape we want to line the tin, and then we join the strips or squares by overlapping them in such a way that a filling cannot leak from the shell, always oiling the joints of the phyllo pastry, which will compact during baking and the trick is done!
Personally, I put a ball of parchment paper in the hollow of the muffin tin on top of the overlapping phyllo pastry sheets for extra safety!
Then all that remains is to bake at 375°F letting the oiled sheets bond and browning well the edges that will protrude from our nice finger food phyllo pastry cups for appetizers!
Enjoy your meal! Annalisa
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If we have time or if we don’t like phyllo pastry, I suggest making the shells with ready-made piadina; just cut the shape, moisten it slightly, and place it in the molds just as I did with these stuffed piadina flowers
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