- Yield: 15-24
Making Fillo Cups
Making your own fillo cups is fun and easy to do. You can use any of our fillo doughs to make them. So if you prefer to use whole wheat fillo or organic fillo it makes no difference. For this recipe, I chose to use our Country Style Fillo dough. The thicker sheet will help make the cups more sturdy if you use a moist filling. The thinner doughs would be more flaky. Believe me, any of them will taste great.
As shown in the images, lay out three sheets (maybe 4-5 if you are using thinner dough) Spray each sheet and layer another over it. If you are using the standard mini sized muffin tins (2.5" across) I've found a 3.5 inch square gives a nice sized collar and looks pretty. You can experiment for the ideal size you would like.
- Measure off the size and cut your squares.
- Press each layered square into the tin, pressing the folds and shaping down the edges with your fingertips. Careful not to tear the sheets with too much pressure. Put some pie weights or dried beans into the bottom of the cups to help hold the shape you have them. Just remove them before they cool as it is easier to get them out.
- Bake in a 375f oven for about 6-10 minutes.
Watch carefully as they brown up fast. Remove when they are golden. These can be made a day or two ahead of time and stored when cool in ziplock bags or sealed plastic tins.
Note: If you are planning to rebake them for something like quiche or cheesecakes, you should cut the baking time down to about 1/3 just so the shells are set and very light brown. Store in airtight containers until used.