Once baked these can be filled easily and creatively with all sorts of good things - raspberries and cream, chocolate mousse, whipped blue cheese with bacon crumbles. It's quick to pipe in a pretty filling or dab in some cream. When made in larger sizes they're great for egg salad or tuna, and in mini sizes they make the perfect small bites for a party. They can be done ahead, and they keep fine for a week, sealed in an airtight container, or for a month or two, wrapped well in the freezer.
makes about 100 mini cups
1 package frozen phyllo dough (2 rolls) thawed
1/2 cup melted butter
Preheat oven to 375°F. Spray mini muffin cups lightly with baking spray.
Take a sheet of phyllo and brush with melted butter. Sprinkle lightly with sugar. Lay another sheet on top and repeat until you have five sheets stacked up. Cut into small equal squares and press into cups.
Bake for about 10 minutes or until golden. Watch carefully and don't let them burn. Take out and twist out of cups.