Place empty shells on baking tray and bake minutes. Allow shells to cool before filling. Ovens vary; cooking time may need to be adjusted. Fill shells, place on baking tray and bake until filling is hot, about 10 minutes. Check these out too!
Kataifi Put a new twist on traditional phyllo. Usually in the ice cream and novelties section. I love a great shortcut but if I have the time to make them, I will make a large batch and store them in the freezer for future parties! Think of all the appetizers and desserts you can make quickly and control the fillings. Phyllo dough is easy and fun to work with.
Defrosting the dough should be done nice and slow. I like to take my filo out of the freezer the night before and let thaw out in the refrigerator overnight. You can also defrost at room temperature by taking the rolls out of the box and leave on the counter at room temperature for 30 minutes. If you are in a hurry, or forgetful like me, you can use the microwave. This is a last resort in my opinion but it can be done.
If you need to thaw rolls of phyllo dough, microwave it on high in the microwave for 60 seconds. Phyllo dough is sold frozen. You can refreeze it if you remember to cover the dough with a damp cloth while it is thawed. Just wrap the phyllo sheets in some plastic wrap and place in a tightly-sealed freezer bag. The dough will keep for 2 months. Plenty of time to do your batch phyllo shells baking next weekend!
First thing to decide is what you are making the phyllo cups for. If you are planning on making savory phyllo cup appetizers , I would recommend using 6 sheets.
If you are planning on using sweet phyllo cup dessert recipes than I would say 4 sheets is a great number.
Phyllo shells that are lighter really let the ingredients be the star while supporting them with a crispy crunch. To assemble the mini phyllo shells, set up your working area first.
Being organized and prepared will help the process go easier and faster. I like to work inside a baking sheet with a rim to keep the melted butter from running onto the counter and the floor. This avoids any slips and falls later on. Have your phyllo sheets, unrolled, and covered with a damp towel, on one side of your workspace.
Place your melted butter and brush on the other. Press gently to get them to stick together. Brush the top sheet with butter. Continue this process until you have a stack of 6 tissue thin sheets, with layers of melted butter between them. You can substitute oil instead of butter. Just as you do with the butter, brush the oil on each layer. Olive oil works great! You can opt for olive oil with savory dishes and butter for sweet recipes depending on your tastes and dietary needs.
Once the stack is assembled, cut into the desired shapes. I personally think the circle cups are prettier. You can safely get 12 cups circles or squares from each stack. You are making mini phyllo cups so grab your mini muffin pans. Start by brushing a little butter inside each of the wells of the muffin pan. Gently press the phyllo shapes into the well making sure to press into the edges to avoid air pockets and misshapen cups.
The layers of butter between the layers of dough will release steam while they cook creating those flaky layers we love so much. We need a place to put all the yummy fillings so we need to keep the inside well as as deep as possible. Once you have all the wells filled up, add a few dried beans or pie weights to keep the bottom as flat as possible while the shells are baked.
This puffing up means that the bottoms with crack easier and open the possibility of the fillings running out while serving or cooking them the second time. Take the hassle out of meal planning with: Dinner Made Easy, a FREE 1 week meal plan with full shopping list, easy dinners, nutrition information, serving suggestions for each meal, and more! Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!
Read more Be sure to register or log in and then click the camera icon located next to the comment box. They turned out perfect!! I was nervous about using such a delicate dough but it was just tough enough to handle.
My grandmother used to make homemade phyllo sheets. It is definitely a process. The store bought ones are much easier to work with. Pour flour in a large pan and make a well in the center. Place egg white, oil, water, and salt in well and stir. Cut dough in sections the size of an orange and dip in cornstarch.
Let set another 2 hours covered with a cloth. Roll dough as thinly as possible on floured board. Place cloth on table. Start pulling the rolled piece of dough on the cloth toward you until tissue thin.
In just a few minutes, the dough will be dry and feel like paper. Cut into lengths to fit in baking pan. Cover with wax paper. Continue to roll and pull dough, covering each sheet with wax paper. Yield 5 pounds. Good luck with that one! Thanks so much for sharing this, I am planning on making caprese phyllo cups Yum cant wait to make them.
Thanks for recommending my filling to go with your homemade phyllo cups! I have NOT had luck with dressers in thrift stores here… but hopefully you will!
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