Phyllo Pastry Cups
- 4 sheets phyllo pastry
- Canola oil spray
- 1. Defrost phyllo pastry.
- 2. Lay one sheet of pastry on countertop and spray with canola oil.
- 3. Place second sheet of phyllo pastry over top. Continue layering and spraying with oil, until there are 4 layers of pastry.
- 4. Cut pastry squares 3 x 3 inch (7 x 7 cm).
- 5. Lightly spray 2 mini muffin pans. Line muffin cups with the square of pastry, alternating cups so that there is enough room for the pastry.(Place six, 4 layer phyllo pastry squares into each muffin pan.)
- 6. Bake cups at 375 °F (190 °C) for 5 minutes or until nicely browned.
- Note: The pastry squares can also be cut before spraying with canola oil spray. The squares can then be slightly off-set, when layering to obtain a more decorative appearance.
12 phyllo cups
Apple Ginger Phyllo Nests
These yummy mini tarts are a nice little treat when you want something sweet.
Chili Spiked Potatoes in Phyllo Cups
This is a wonderfully easy way to bring home the concept of samosas (India's signature appetizer of pastry shells filled with seasoned potatoes and peas) into our harried western kitchens without the labour of making your own pastry shell. The phyllo cups offer not only an elegant presentation, but also an airily crispy contrast to the minty potatoes and peas.
Phyllo Bundles with Saffron Flavored Chickpeas
In this dish, crispy, burrito-style bundles cocoon a world of flavors found in Greek kitchens. Sweet-scented saffron, fragrant nutmeg and pungent black peppercorns combine with nutty chickpeas, iron-rich greens and salty feta. Canola oil binds these flavors and prevents the phyllo sheets from sticking together, creating a flaky texture. Serve these bundles of deliciousness with a green salad for an incredible lunch or dinner.