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    You are here: Home / Recipes / How to Make Phyllo Cups {step-by-step recipe}

    How to Make Phyllo Cups {step-by-step recipe}

    Published on Mar 28, 2013 · Last updated on Aug 16, 2018 · 82 Comments

    4.1K shares
    Jump to Recipe
    homemade phyllo cups in a muffin tray fresh out of the oven and crispy golden

    Use my step-by-step recipe to learn how to make Phyllo Cups! These crunchy pastry cups can be filled with sweet or savory ingredients and make for showstopping appetizers, desserts and snacks.

    crispy golden brown phyllo cups lined up on a white table, ready to be filled

    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.

    unbaked phyllo cups in a muffins tin, ready to be baked

    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 waste involved.

    homemade phyllo cups in a muffin tin straight from the oven

    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!

    homemade phyllo cups in a muffin tray fresh out of the oven and crispy golden
    5 from 6 votes
    Print

    How to Make Phyllo Cups {Step by Step}

    Use my step-by-step recipe to make homemade phyllo cups! These crunchy phyllo pastry cups can be filled with sweet or savory ingredients and make for showstopping appetizers, desserts and snacks.

    Course Appetizer, Dessert
    Cuisine American, 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

    • 6 phyllo sheets about ⅓ of 1 package frozen phyllo dough, thawed
    • Cooking spray I used olive oil spray

    Instructions

    1. Preheat the oven to 350F. 

    2. 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.

    3. Using a sharp knife, cut the stack into 12 equal pieces.
    4. Press each piece into the cups of a muffin tin.
    5. 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. 

      homemade phyllo cups in a muffin tray fresh out of the oven and crispy golden
    6. 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 70 Calories 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.

     

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    Caramelized Apple Phyllo Cups »
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    Reader Interactions

    Comments

    1. Pari

      March 28, 2013 at 11:19 am

      Thank you for this!

      Reply
      • Marie

        April 01, 2013 at 9:19 pm

        You're welcome Pari!

        Reply
    2. Becky

      January 24, 2015 at 4:27 pm

      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

        January 24, 2015 at 5:38 pm

        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

          January 25, 2015 at 1:31 am

          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

          June 06, 2020 at 8:28 pm

          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 posts

          Reply
          • Marie

            June 22, 2020 at 10:01 am

            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
    3. Fatima

      May 05, 2015 at 5:46 am

      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

        May 11, 2015 at 10:57 am

        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
    4. Elise

      February 25, 2016 at 10:28 pm

      Thank you! So easy! I'll be filling mine with humus, sliced cucumbers and grape tomatotes!

      Reply
      • marie

        February 26, 2016 at 12:49 pm

        mmm... sounds delicious!

        Reply
    5. frank jones

      April 11, 2016 at 11:33 pm

      thanks for the blog post 🙂

      correct "waist" to be "waste"

      Reply
      • marie

        April 13, 2016 at 7:20 pm

        Thanks for the heads up Frank!

        Reply
    6. Lisa

      December 14, 2017 at 11:36 pm

      Can I bake the cups and store till next day? Frodge or counter?

      Reply
      • Marie

        December 15, 2017 at 2:53 pm

        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
    7. Heather

      January 01, 2018 at 7:46 pm

      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
    8. Teree

      March 06, 2018 at 1:17 pm

      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

        March 06, 2018 at 9:05 pm

        So glad to hear Teree!

        Reply
    9. Brenna

      March 17, 2018 at 6:12 am

      Hi Marie, can I brush melted butter if I don't have spray oil?

      Reply
      • Marie

        March 19, 2018 at 10:26 am

        Absolutely!

        Reply
    10. Rosemary

      April 15, 2018 at 7:18 pm

      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

        April 18, 2018 at 9:17 am

        Yum this sounds delicious Rosemary! Thanks for sharing 🙂

        Reply
    11. Alicia

      May 30, 2018 at 1:03 am

      hey! do you oil or butter the muffin pan before placing phyllo dough in them?

      Thanks!

      Reply
      • Marie

        June 01, 2018 at 3:46 pm

        No you don't need to!

        Reply
    12. 40A.

      August 09, 2018 at 12:34 am

      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
    13. Elaine

      August 29, 2018 at 5:34 pm

      Used mini muffin size for appetizers. They were perfect. Used a pizza cutter to make cutting much easier.

      Reply
      • Marie

        December 11, 2018 at 10:23 am

        Thanks for sharing Elaine!

        Reply
      • Patty

        January 17, 2019 at 4:42 am

        What size did you cut to fill mini muffin pans?

        Reply
    14. Louise

      September 09, 2018 at 6:40 pm

      Hi can you freeze them ahead of time

      Reply
      • Marie

        December 11, 2018 at 10:09 am

        Yes!

        Reply
    15. Carole Richter

      October 29, 2018 at 6:51 pm

      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

        December 11, 2018 at 10:29 am

        Happy to help Carole!

        Reply
    16. Ellen

      November 18, 2018 at 12:22 am

      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

        November 18, 2018 at 11:24 am

        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
    17. Karen

      November 21, 2018 at 6:24 pm

      Maybe I’m blind, but I could not find your Step by Step Homemade Phyllo Dough Recipe.

      Reply
      • Marie

        November 27, 2018 at 4:02 pm

        Can you see the recipe box Karen? That's where the step by step is.

        Reply
    18. Rita

      December 01, 2018 at 3:32 pm

      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.
      Rita

      Reply
      • Marie

        December 11, 2018 at 10:57 am

        Yes you will need to cut them smaller. Start watching them at 6-7 minutes, they are ready when they're golden brown.

        Reply
    19. Kathy

      December 14, 2018 at 12:48 pm

      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

        December 17, 2018 at 11:42 am

        Oh yum, I love this combo of ingredients!

        Reply
    20. Andrea

      December 17, 2018 at 8:40 pm

      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

        December 23, 2018 at 1:14 pm

        You can add the pie filling before baking the dough and bake them together.

        Reply
    21. mary

      February 12, 2019 at 10:28 am

      I would like to make salmon parcels.Do I freeze them uncooked or shall I bake them first please. thank you

      Reply
      • Marie

        February 12, 2019 at 4:15 pm

        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
    22. mary

      February 17, 2019 at 11:48 am

      Its the salmon parcels already cooked. I need them in 2 weeks time.
      thank you.

      Reply
      • Marie

        February 20, 2019 at 1:34 pm

        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
    23. Shari

      June 17, 2019 at 7:21 pm

      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

        May 08, 2020 at 5:40 am

        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
    24. Jeannie McConkey

      July 27, 2019 at 2:42 am

      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 begin

      Reply
      • Marie

        May 08, 2020 at 5:55 am

        Hi Jeannie. I would precook the filling and bake the cups separately for that perfect crisp. Hope your sale went well!

        Reply
    25. adele aiken

      October 08, 2019 at 2:44 am

      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

        May 08, 2020 at 6:01 am

        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
    26. Erika

      October 29, 2019 at 6:15 pm

      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

        May 06, 2020 at 7:52 pm

        You can keep your baked phyllo cups about a week in an airtight container in the fridge or several months in the freezer!

        Reply
    27. Gerrie Randall

      November 06, 2019 at 1:21 am

      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

        May 06, 2020 at 8:11 pm

        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 helps

        Reply
    28. Gail

      November 25, 2019 at 6:04 am

      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

        May 06, 2020 at 8:02 pm

        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
    29. Sue Greenlaw

      November 26, 2019 at 4:20 pm

      When you layer the pastry when making the cups, do you spray each layer, or just the first one?

      Reply
      • Marie

        May 06, 2020 at 8:15 pm

        Hi Sue! Yes. You want to lightly spray after each layer!

        Reply
    30. Elizabeth

      December 05, 2019 at 7:53 pm

      I plan to make mini pecan apple pies.
      What size should I cut them?

      Reply
      • Marie

        May 06, 2020 at 8:01 pm

        Hi Elizabeth! Can you specify your question? Are we talking about the size of the apple chunks for the filling? Happy to help!

        Reply
    31. Anne

      January 22, 2020 at 11:29 pm

      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

        January 26, 2020 at 8:41 am

        This sounds absolutely delicious Anne, thanks for sharing!

        Reply
    32. Fouzia

      February 21, 2020 at 6:34 am

      Can I use normal cooking oil in between layers or does it have to be a cooking spray

      Reply
      • Marie

        May 06, 2020 at 6:56 pm

        Hi there! Yep, normal cooking oil works!

        Reply
    33. Karin Scott

      April 08, 2020 at 10:22 pm

      Awesome recipient.filled with basa bites, sauteed mushrooms, onion, garlic and cream used rosemary & touch of White into sauce. Decadent!

      Reply
      • Marie

        April 10, 2020 at 9:21 am

        Sounds amazing! Thanks for sharing Karin 🙂

        Reply
    34. Anna

      May 05, 2020 at 5:26 am

      Going to fill with chicken salad for bridal luncheon. Just the recipe I was loooking for!

      Reply
      • Marie

        May 06, 2020 at 6:03 pm

        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
    35. Kristyn Boyer

      May 18, 2020 at 3:40 am

      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

        May 18, 2020 at 10:17 am

        Directly from frozen!

        Reply
    36. Carol roberts

      October 04, 2020 at 2:30 pm

      I want to do lemon meringue tarts, will filo base work?

      Reply
      • Marie

        October 04, 2020 at 7:12 pm

        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
    37. PAMELA

      October 06, 2020 at 2:33 am

      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

        October 06, 2020 at 6:46 pm

        yum sounds delish Pamela!

        Reply
    38. Raashi Jain

      October 20, 2020 at 1:04 pm

      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

        October 20, 2020 at 1:25 pm

        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
    39. Stephanie

      November 10, 2020 at 5:02 am

      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

        January 08, 2021 at 7:59 pm

        Hi! You should be fine without prebaking! enjoy!

        Reply
    40. Merle Zurin

      November 21, 2020 at 8:50 pm

      Do I put the parchment paper in the muffin tins under the phyllo dough?

      Reply
      • Marie

        January 08, 2021 at 8:01 pm

        Hi there. It's easiest to just brush the tins with some butter for easy release.

        Reply

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