Phyllo Cups Recipe

Directions

1. 1
   Heat the oven to 425 degrees F and arrange a rack in the middle.
2. 2
   Arrange a sheet of phyllo on a large cutting board (be sure to cover the remaining phyllo sheets with a slightly damp paper towel or plastic wrap) and brush the top with melted butter.
3. 3
   Arrange another sheet on top of the first sheet and repeat, alternating butter and phyllo, until there are 6 layers.
4. 4
   Brush the top layer with butter.
5. 5
   Using a sharp knife, cut the phyllo into 12 approximately 4-by-4-inch squares.
6. 6
   Fit 1 square snugly into each well of a 12-well muffin pan, gently pressing the phyllo into the bottom and up the sides of each well.
7. 7
   Bake until the dough is lightly browned and crispy, about 10 minutes.
8. 8
   Remove the pan from the oven and let it cool on a wire rack.
9. 9
   When the cups are cool, remove them from the pan and set aside.
10. 10
    The cups can be stored at room temperature in an airtight container for up to 2 days.