Thanks to Athen’s for making such a great product! You could go sweet or savory with these little cups, they are great and kept well for a few days until I needed them in an airtight container. PIC even commented on my photo shoot the other day saying, “damn, that’s really pretty.” Thanks PIC, it tasted like money in the bank too 🙂 I will share that this box of phyllo survived a two day power outage and to celebrate electricity, I decided it was time to make some phyllo cups. (the dought was still safe to eat, it stayed frozen pretty well) I know you can buy pre-made cups, but this box was in my freezer from making spinach pie loaf and I hate to see anything go to waste….
I used four or five layers of phyllo and drizzled with olive oil as instructed. Using a small/mini muffin pan, I made the cups over the BACK of the muffin tin in order to make a large enough hole to deposit what you see in the photos! I labeled this as healthy because I chose to go low fat/less sugar as well as using phyllo instead of the buttery goodness of puff pastry.
- Phyllo dough-four or five layers
- Mini muffin pan (think brownie bites or red, white, & blue shortcakes
- Equal parts: low fat cream cheese (room temperature) & low fat cool whip
- Fruit, mini chips, heath bar pieces, go wild!
- Preheat oven to 350 degrees F.
- Spray the back of the mini muffin pan with no stick spray.
- Layer the phyllo dough, following directions by adding olive oil or butter.
- Use a pizza cutter to cut squares of similar size.
- Drape and then fit the phyllo over the back of the muffin pan.
- Bake the phyllo cups according to package directions. I cooked mine at 350 degrees F. for about 15 min.
- Beat cream cheese and cool whip together in a bowl until the lumps are all gone. Store in fridge until you want to use.
feedingserving time, lay out a phyllo cup dessert bar and allow your guests, wild animals, or hungy children to serve themselves!