Caprese Phyllo Cups

Chef: Adapted from Courtney Whitemore on Pizzazzerie

Course: Snack

Servings: 12



  1. Thaw your phyllo Pastry to room temperature.
  2. Pre-heat your oven to 175°C.
  3. Oil your chosen muffin tin.
  4. Open the phyllo package and unfold the pastry sheet. Place a sheet of phyllo pastry on parchment paper. Lightly coat with oil (if you would like the phyllo to be ultra crispy), then place another sheet on top. Repeat layering until you have 6 sheets staked up. Reminder keep all unused phyllo covered to prevent drying.
  5. Using a sharp knife, cut the stack into 12 equal pieces. Note – if you would like to make these really neat then you can cut these with a circle cookie cutter, slightly larger than the muffin tin used to shape the cups.
  6. Press each piece into the cups of a muffin tin.
  7. Bake for about 13-15 minutes, or until golden brown.
  8. Remove the muffin tray from the oven, let cool.
  9. Toss diced cherry tomatoes with extra virgin olive oil and balsamic vinegar glaze. Fill each phyllo cup with the cherry tomatoes.
  10. Cut mini hearts out of the mozzarella slices.
  11. Top each phyllo cup with a mozzarella heart.
  12. Garnish with basil.

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