You are here:Home / Recipes / How to Make Phyllo Cups {step-by-step recipe}
Published on · Last updated on · 82 Comments
Jump to Recipe
Use my step-by-step recipe to learn how to make Phyllo Cups! These crunchy pastrycups can be filled with sweet orsavoryingredients and make for showstopping appetizers, desserts and snacks.
Today's post for homemade Phyllo Cups is not really a recipe, it's more like an introduction to next week's recipe.
I figured it would be worth writing a specific post on how to make Phyllo Cups because you can use these crispy pastry shells for pretty much anything.
Phyllo Cups can be eaten warm or cold and with both sweet or savory fillings. These crispy crunchy pastry bites are perfect for formal dinners, laidback lunches, a buffet event or just a little snack.
You get the idea: Phyllo Cups are definitively versatile and today I show you how to make them at home. All you need is a muffin pan and some store-bought phyllo pastry.
I couldn't find any pre-made phyllo cups here in Sydney so I decided to make my own.It's easy and quick, and you get to know exactly what you put in your body.
The other thing I really like about making your own phyllo cups is that you can adjust their size according to your needs. Think mini-muffin tin to make little bite-sized phyllo cup appetizers or regular muffin tin for individual desserts.
You can keep your baked phyllo cups about a week in an airtight container in the fridge or several months in the freezer - so no wasteinvolved.
Stay tuned for next week's recipe! Just a hint: it's a dessert, it involves caramelized apples and I almost gobbled up the whole batch in a few minutes.Can't wait to share it with you!
If you tried this recipe for Homemade Phyllo Cups, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
5 from 6 votes
How to Make Phyllo Cups {Step by Step}
Use my step-by-step recipe to make homemade phyllo cups! These crunchy phyllo pastrycups can be filled with sweet or savory ingredients and make for showstopping appetizers, desserts and snacks.
CourseAppetizer, Dessert
CuisineAmerican, Middle Eastern
Keyword#easyappetizer, appetizer, buffet, easy, game day snack, party, pastry, phyllo, snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 cups
Calories 70 kcal
Ingredients
- 6phyllo sheetsabout ⅓ of 1 package frozen phyllo dough, thawed
- Cooking sprayI used olive oil spray
Instructions
Preheat the oven to 350F.
Place a sheet of phyllo dough on parchment paper. Lightly spray with oil, then place another sheet on top. Repeat layering until you have 6 sheets stacked up.
Using a sharp knife, cut the stack into 12 equal pieces.
Press each piece into the cups of a muffin tin.
Bake for about 13-15 minutes (for regular muffin tin size), or until golden brown. Keep an eye on the oven to make sure they don't burn.
Remove the muffin tray from the oven, let cool for a few minutes then remove the phyllo cups from the tin. Your phyllo cups are now ready to be filled!
Recipe Notes
You can use tins of different sizes according to your needs. You'll just have to adjust baking time, the rest is the same.
Nutrition Facts
How to Make Phyllo Cups {Step by Step}
Amount Per Serving (1 cup)
Calories 70Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 113mg5%
Potassium 17mg0%
Carbohydrates 12g4%
Protein 1g2%
Calcium 3mg0%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
« Basil Ricotta Meatballs
Caramelized Apple Phyllo Cups »
Reader Interactions
Comments
Pari
Thank you for this!
Reply
Marie
You're welcome Pari!
Reply
Becky
Do I need to bake the shells first and then add filling? Or do I bake a little and then add filling and continue baking? Or just add filling and bake raw dough?
Reply
marie
Hi Becky! It actually depends on the recipe. If the filling is uncooked, then you need to fully bake the shells first. What do you want to do exactly?
Reply
Becky
Thanks for a quick response! I am going to do Brie and red pepper jelly in them. So it will need to be melted a litte.
Reply
Trev
Hi Marie, I am going to bake crab and something else in the philo... maybe 🥑 and a cheese. Any suggestions on other filling/s as well I'm thinking curry as well.
So I'd cook 6 min philo then 7 or 8 with crab? Will that be enough time to cook the crab? Also should I add a little crunch...say walnuts?
Thanks!! Love your postsReply
Marie
I'd mix the crab with a bit of cream cheese and a sprinkle of sweet paprika. You could add walnuts or almonds for a little crunch, yeah. Or green onions! Start with 10 minutes in the oven (with the filling, once the shells are precooked) and keep an eye on them, they'll be ready when the top starts to brown.
Avocado/feta sounds like a nice combo. There's also the classic brie/fruit preserve.
Enjoy!Reply
Fatima
I'm planning to fill these with a creamy mushroom, spinach, cheese and sausage mixture. Do I need to bake the shells only first or fill and then bake?
Reply
marie
Oh yum, that sounds like a delicious combo! I would under bake the shells first (say about 6-7 minutes), fill them and then finish baking for another 6 minutes or so. Hope this helps!
Reply
Elise
Thank you! So easy! I'll be filling mine with humus, sliced cucumbers and grape tomatotes!
Reply
marie
mmm... sounds delicious!
Reply
frank jones
thanks for the blog post 🙂
correct "waist" to be "waste"
Reply
marie
Thanks for the heads up Frank!
Reply
Lisa
Can I bake the cups and store till next day? Frodge or counter?
Reply
Marie
Yes you can Lisa. I would store them where it's less humid in your house, to make sure they don't soften up and lose their crispiness
Reply
Heather
I was looking for homemade phyllo dough that I can roll out with a rolling pin for the cups. This is not it. Oh well I will just need to look somewhere else.
Reply
Teree
I got filo dough instead of filo cups- I dont think I can ever go back to pre made filo cups..Thank you so much. The filo cups came out beautiful
Reply
Marie
So glad to hear Teree!
Reply
Brenna
Hi Marie, can I brush melted butter if I don't have spray oil?
Reply
Marie
Absolutely!
Reply
Rosemary
Wow! These are amazing! I filled them with marscopone cheese mixed with honey and topped with boysenberries. Thank you for this recipe! Already thinking of other fillings....
Reply
Marie
Yum this sounds delicious Rosemary! Thanks for sharing 🙂
Reply
Alicia
hey! do you oil or butter the muffin pan before placing phyllo dough in them?
Thanks!
Reply
Marie
No you don't need to!
Reply
40A.
I love how detailed you describe this recipe! With this step-by-step guide, making these will be a piece of cake! Cannot wait to experiment with different fillings!
Reply
Elaine
Used mini muffin size for appetizers. They were perfect. Used a pizza cutter to make cutting much easier.
Reply
Marie
Thanks for sharing Elaine!
Reply
Patty
What size did you cut to fill mini muffin pans?
Reply
Louise
Hi can you freeze them ahead of time
Reply
Marie
Yes!
Reply
Carole Richter
Awesome idea on just getting sheets,was getting frustrated not being able to find mini cups..Did not even think about cutting the sheets.Thank you.
Reply
Marie
Happy to help Carole!
Reply
Ellen
Is it possible to bake, freeze, then fill and heat at a later date? If so, would you recommend only baking partially and complete baking after filling?
Thanks.
Reply
Marie
Yes, definitely! If you already know how you're going to use them, you can either cook them fully (if it's a raw filling or something that doesn't need to be baked) or bake them partially (if it needs to be baked). If you don't know, I would bake them partially and finish baking them when you're ready to prepare them. Freeze them in a air-tight container and don't thaw them (bake them directly straight out of the freezer).
Reply
Karen
Maybe I’m blind, but I could not find your Step by Step Homemade Phyllo Dough Recipe.
Reply
Marie
Can you see the recipe box Karen? That's where the step by step is.
Reply
Rita
Marie, I am so glad I found you site. How long do I bake if I am using mini muffin tin? I also guess I will have to cut the squares smaller. Thanks for all your information.
RitaReply
Marie
Yes you will need to cut them smaller. Start watching them at 6-7 minutes, they are ready when they're golden brown.
Reply
Kathy
I love these! Most popular appetizer requested is my filo cups filled with goat cheese, a tad of fig spread and drizzle of honey.
Reply
Marie
Oh yum, I love this combo of ingredients!
Reply
Andrea
I plan on filling mine with pie filling. Do I need to cook the cups first or just do it all at the same time? Thanks
Reply
Marie
You can add the pie filling before baking the dough and bake them together.
Reply
mary
I would like to make salmon parcels.Do I freeze them uncooked or shall I bake them first please. thank you
Reply
Marie
Hi Mary,
What exactly do you want to freeze? The phyllo cups you will later use to make salmon parcels or the salmon parcels themselves?Reply
mary
Its the salmon parcels already cooked. I need them in 2 weeks time.
thank you.Reply
Marie
In that case, I would use unbaked phyllo cups with uncooked salmon, freeze them together and bake them together. If the salmon is already cooked, then I would use already cooked phyllo cups and then simply re-heat the parcels on the oven to defrost.
Reply
Shari
I'll be making many Hor's for a convention. Heating or baking options will be limited. Any suggestions on making and freezing shells ahead? Heating filling ingredients in crockpot so ideas would be appreciated. Thanks
Reply
Marie
Hi Shari. You can bake these ahead and fill them a la minute. Phyllo cups are surprisingly sturdy. Once they've cooled, you can store them at room temperature. If you keep them more than one day, re-crisp them a bit by heating them in a 350-degree oven for five minutes. As a rule-of-thumb, you can keep your baked phyllo cups about a week in an airtight container in the fridge. Hope this helps
Reply
Jeannie McConkey
Hi this is just what I was looking for. We have some really nice apples off our tree and I already cooked them, so they are ready to go into the phyllo dough cups that I plan to make in a regular size muffin tin. So, I am still pondering if I should bake it all together or just put the filling into the prebaked phyllo dough cups .
I want to sell these at the farmers market tomorrow and want them to be crispy. I think I will use melted butter and a little natural sugar. would love you opinion before I beginReply
Marie
Hi Jeannie. I would precook the filling and bake the cups separately for that perfect crisp. Hope your sale went well!
Reply
adele aiken
This looks great!! How large should I cut the squares for mini muffin tins?? I'm planning to make Louisiana dirty rice for a party - I want all finger foods - I think this would work well to hold the rice. Should I freeze the cooked shells with the cook rice in them or should I freeze them both separately? I'm impressed with your detailed instructions and with the care in which you have answered questions.
Reply
Marie
Hi Adele. Using a sharp knife, simply cut the phyllo into 12 approximately 4-by-4-inch squares. Your Rice Cups sound amazing! I would freeze separately to keep the cups crisp. I hope it all turns out well! Enjoy the party.
Reply
Erika
How long can these keep for? I have a dinner party in 10 days, but I would like to prebake the cups ahead of time so that on party day, I only have to add filling
Reply
Marie
You can keep your baked phyllo cups about a week in an airtight container in the fridge or several months in the freezer!
Reply
Gerrie Randall
I would like to try making cranberry and Brie/cheddar mini bundles, have never attempted this before. Had thought it best to make the cranberry chutney and put in the uncooked phyllo. We are having our 50th wedding anniversary. Any help would be appreciated.
Reply
Marie
Hi Gerrie! That sounds lovely! I would cut the brie into 1-inch cubes. Place a cube of brie in each phyllo cup.
Bake for 8 minutes or until brie is melted and warm. While the phyllo cups bake, warm up your cranberry sauce (via microwave or stovetop) and then add 1/2 teaspoon (or more!) to each phyllo cup once done baking. Hope this helpsReply
Gail
Hi How many days ahead do you think these can be made to retain their crispiness. I will fill them will a cold filling
Reply
Marie
Hi Gail! You can keep your baked phyllo cups about a week in an airtight container in the fridge or several months in the freezer.
Reply
Sue Greenlaw
When you layer the pastry when making the cups, do you spray each layer, or just the first one?
Reply
Marie
Hi Sue! Yes. You want to lightly spray after each layer!
Reply
Elizabeth
I plan to make mini pecan apple pies.
What size should I cut them?Reply
Marie
Hi Elizabeth! Can you specify your question? Are we talking about the size of the apple chunks for the filling? Happy to help!
Reply
Anne
Made them for Thanksgiving and filled with creamed mascarpone and feta, topped with cranberry chutney (David Leibovitz). Making again with creamed mascarpone and goat cheese, topping with a dab of sour cherry jam. Love that it is just a tiny bite, but soooo good!
Reply
Marie
This sounds absolutely delicious Anne, thanks for sharing!
Reply
Fouzia
Can I use normal cooking oil in between layers or does it have to be a cooking spray
Reply
Marie
Hi there! Yep, normal cooking oil works!
Reply
Karin Scott
Awesome recipient.filled with basa bites, sauteed mushrooms, onion, garlic and cream used rosemary & touch of White into sauce. Decadent!
Reply
Marie
Sounds amazing! Thanks for sharing Karin 🙂
Reply
Anna
Going to fill with chicken salad for bridal luncheon. Just the recipe I was loooking for!
Reply
Marie
That sounds like an excellent little party snack! Enjoy the festivities and feel free to let me know how you liked the recipe! Cheers
Reply
Kristyn Boyer
Hi! I’m planning on putting some of mine in the freezer. When I go to reheat then, should I thaw them first or reheat from frozen, and how long? I saw from another post you said 350 degrees for 5 minutes but I wasn’t sure if that was from the fridge or frozen. Thanks!!
Reply
Marie
Directly from frozen!
Reply
Carol roberts
I want to do lemon meringue tarts, will filo base work?
Reply
Marie
It would work but I'd personally choose another base. Something thicker like an easy pie dough baked in individual size or maybe even a Graham cracker base (kind of like a cheesecake).
Reply
PAMELA
I had never used phyllo dough before. Reading this was wonderful. Thanx for sharing. I will be filling my cups with sf butterscotch pudding and whipped crm .... and in warm ones....apple chunks tossed with monk fruit and cinnamon mix and sf apple sauce.....yummy
Reply
Marie
yum sounds delish Pamela!
Reply
Raashi Jain
HI, I have a small doubt, the filo comes with a plastic wrapper on one side, do you need to remove that? If not, does that side stay below?
Reply
Marie
Mine don't come with a plastic wrapper but yes, you'd need to remove it. Just keep the actual filo sheets and layer them 🙂
Reply
Stephanie
Hello! Im using leftover pumpkin pie filling for mine. Should I bake the Phyllo cups first, or put the filling in and bake together? Thanks!!!
Reply
Marie
Hi! You should be fine without prebaking! enjoy!
Reply
Merle Zurin
Do I put the parchment paper in the muffin tins under the phyllo dough?
Reply
Marie
Hi there. It's easiest to just brush the tins with some butter for easy release.
Reply
