Making your own cups is easy and saves money compared to buying pre-made Phyllo cups. These crunchy Phyllo pastry cups filled with Nani’s Dried Fruit Pickle are going to fly off the table and make for show-stopping appetizers and snacks. Perfectly flaky, baked to butter perfection, and finished with Nani’s sweet and spicy Dried Fruit Pickle with nuts to top it all off, these phyllo cups are a party in your mouth!
5 tbsp melted butter
5 sheets of Phyllo dough (thawed)
6 ounces Brie cheese, cubed ½ inch
¼ cup to ½ cup Nani’s Dried Fruit Pickle (depending on how much filling you use)
15 pistachios chopped
- Preheat oven to 350 degrees.
- Place a sheet of phyllo dough on parchment paper. Lightly brush with melted butter and then place another sheet on top. Keep repeating until you have 5 sheets stacked up.
- Using a knife, cut the stack of sheets into 12 equal squares.
- Lightly brush the muffin tins and place the square sheets inside each cup.
- Cut the brie into cubes. Don’t worry about the rind– it’s edible once baked and you won’t be able to tell the difference!
- Top with a dollop (½ tsp or more if you prefer!) of Nani’s Dried Fruit Pickle
- Sprinkle chopped Pistachios
- Pop the muffin tray into the oven for 7-8 minutes, or until the cheese has melted and the cups are golden brown. Be careful to keep a close eye on them – they burn quick!
- Serve immediately or at room temperature!
Thaw the Phyllo dough overnight in the fridge.
Phyllo sheets will tear, and that’s perfectly fine– they’re easy to layer.
You can preassemble the cups, cover and refrigerate them until you’re ready to bake. You can do this the evening before if you’d like.
You can replace brie with goat cheese, whipped ricotta, whipped feta, or cream cheese.
You can switch up pistachios with pecans, or walnuts