Skip to main content

Mini Phyllo cups

I am a big fan of finger foods when it comes to appetizers. I love foods which can be picked up and can be finished in one single bite without any mess.
Here is a simple recipe which is super easy yet looks fancy and which makes you a super hero in front of your guests.


For Cups

10 Phyllo sheets
cooking spray

For Filling 1

2 big potatoes
1 green chilli
1/4 large onion
salt per taste
1 tsp red chilli pwd
1 tsp cumin seeds
1/2 tbsp olive oil
4 sprigs cilantro

For Filling 2

1 cup cooked boneless chicken breast
1/2 cup celery
1/4 cup low fat mayonnaise
1/2 tsp sugar
1/2 tbsp lemon juice
1 tbsp sun dried tomatoes (optional) (drain the oil if you bought sun dried tomatoes in oil)
salt and pepper per taste


For Cups

Preheat the oven to 375F.Take the muffin pans and spray with cooking spray.
Take a phyllo sheet and lay it on the working surface. Lightly brush the sheet with butter or oil to prevent it from drying out. Be careful because the phyllo sheets are very thin.
Do not worry if it is torn. take another sheet and layer it on the previous one and brush it with butter or oil.
Repeat the same for 5 sheets. Now cut the sheets into 12 squares (4 parts horizontally and 3 vertically for each horizontal piece). Repeat the same process for other five sheets.
Press the squares into muffin tins.
Place the muffin tins in the pre heated oven and bake for about 10 minutes or until golden. Watch carefully and don't let them burn.

Filling 1

Boil the Potatoes in salt water for 15 minutes. Let them cool and peel the skin off. Cut the potatoes into small cubes and keep aside. Take a pan and heat oil. Add the cumin seeds and let them splutter. Add the green chilli and onion and fry till the onion is translucent. Add the cubed potato pieces, salt and red chilli powder. Mix everything gently and take the mixture of the flame. Sprinkle the cilantro leaves and scoop the mixture into the phyllo cups.

Filling 2

Take a chicken breast sprinkle with salt, pepper and little bit all spice. Place the chicken breast on a sheet pan and throw it into 350F over for 12 to 15 minutes. Let it cool. Cut the chicken into cubes. In a bowl take the chicken cubes and all the other ingredients and mix gently. Scoop the mixture into Phyllo cups and top it off with some cilantro leaves.


These cups are just vehicles to hold food. Filling can be both sweet and savory. If you want to make dessert cups, when you layer the sheets sprinkle some sugar between each layer for added taste.


Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati


Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m