Pizza Phyllo Cups
If you're looking for a Phyllo Cup Appetizer, you've stumbled on to the right place. These mini Pizza Phyllo Cups are easy, cheesy, and perfect for gatherings.
Ingredients
Phyllo Cups
- 4 sheets phyllo dough (thawed)
- 2 tablespoons unsalted butter (melted)
Filling
- 2 1/2 tablespoons pizza sauce (homemade or store-bought)
- 1/3 cup shredded mozzarella cheese
- 1 1/2 tablespoons mini pepperoni
- Optional garnishes: Italian seasoning, crushed red pepper flakes, grated Parmesan cheese, minced fresh or dried parsley or basil
Instructions
- Preheat: Preheat the oven to 350°F.
- Prep: Place one sheet of phyllo dough on a baking sheet or cutting board, and place the rest on a plate or baking sheet, fully covering with damp paper towels as needed.
- Layer: Brush the first sheet of phyllo lightly with melted butter using a small pastry brush, then layer it with the second sheet, and repeat this process with all four sheets of phyllo.
- Cut and Shape: Cut the layered phyllo dough using a knife or pizza cutter into 15 equally-sized squares (about 3 inches each), and gently press each square into the cup of a mini muffin pan, allowing phyllo to overlap on itself naturally to form cups.
- Parbake: Bake for 6-8 minutes at 350°F until slightly gold in color and remove from oven.
- Filling: Fill each phyllo cup with 1/2 teaspoon pizza sauce, 1 teaspoon shredded mozzarella cheese, and then top with 2-4 mini pepperoni.
- Finish Baking: Return phyllo cups to 350°F oven and continue to bake for another 6-8 minutes until edges are golden brown and crispy. Remove from pan, Garnish with Italian seasoning, crushed red pepper flakes, and/or grated Parmesan cheese, and serve immediately.
Freezer Instructions
Freeze for Later: Store fully cooked, cooled phyllo cups in a freezer bag or airtight container in the freezer for 2-3 months.
Prepare from Frozen: To serve, place fully-cooked, frozen phyllo cups on a lined baking sheet and bake in a preheated 350°F oven for 5-7 minutes until warmed through.
Notes/Tips
- Important: You will need a mini muffin pan for this recipe.
- We’ve estimated the amount of filling per cup, but some ingredients don’t measure neatly. Feel free to eyeball it—our recipe gives a good guide. When in doubt, slightly overfill, as the filling will settle.
- The butter can be melted in either the microwave or on the stovetop. To melt in the microwave, place butter in a microwave-safe bowl and microwave for 15-20 seconds at a time until melted. For the stovetop, place butter in a small saucepan and cook over medium-low heat until it is fully melted.
- Olive oil spray can be used as a lighter alternative to melted butter. Spray olive oil in between each sheet of phyllo instead of brushing with melted butter.
- It's important to keep the phyllo sheets covered with a damp paper towel when not using them to prevent them from drying out.
- It's not necessary to grease the mini muffin tin, because the butter from the phyllo cups will prevent them from sticking.
- It's best to remove the phyllo cups from the mini muffin tin immediately after baking to prevent them from becoming soggy.
- Leftover Phyllo Dough: Did you know you can freeze leftover phyllo dough for another time? Gently roll up the unused sheets and rrap them tightly in plastic wrap. Place in a freezer bag or wrap again in foil to prevent freezer burn. Freeze for up to 2–3 months for best quality.
Nutrition
Serving: 3 mini phyllo cups | Calories: 132 kcal (7%) | Carbohydrates: 9 g (3%) | Protein: 4 g (8%) | Fat: 9 g (14%) | Cholesterol: 22 mg (7%) | Sodium: 226 mg (10%) | Fiber: 0.4 g (2%) | Sugar: 0.4 g
If you make this, please leave a review and rating letting us know how you liked this recipe!