Homemade Phyllo Cups Recipe with Hummus (3 ways!)
Bite-size, crispy, and delicious, these hummus-filled homemade phyllo bites are the perfect party appetizer!
Servings: 12 phyllo cups
Ingredients
For the phyllo cups
- 6 phyllo sheets thawed
- cooking spray I used olive oil, but butter or coconut oil will also work
- 4 tablespoon butter melted (or olive oil/coconut oil)
Toppings for chocolate hummus dessert phyllo cups
- 12 tablespoon Boar's Head Dark Chocolate Hummus divided (1 tbsp per phyllo bite)
- ¼ cup chocolate-covered pretzels crushed
- ¼ cup candied almonds crushed
- ¼ cup pomegranate arils
- 12 raspberries
- 2 tablespoon honey
Toppings for everything bagel breakfast phyllo bites
- 12 tablespoon Boar's Head Everything Bagel Hummus divided (1 tbsp per phyllo bite)
- 4 oz smoked salmon
- ¼ cup red onion thinly sliced
- ¼ cup capers drained
- fresh dill
Toppings for Mediterranean hummus phyllo bites
- 12 tablespoon Boar's Head Traditional Hummus
- ¼ cup cucumber diced
- ¼ cup tomatoes diced
- ¼ cup red onion thinly sliced
- ⅓ cup feta cheese crumbled
- 2 tablespoon fresh chives minced
Instructions
For the phyllo cups
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and melt the butter in the microwave.
- Spread out a long sheet of parchment paper (at least as long as the phyllo dough) and spray with cooking spray.
- Working quickly, transfer one sheet of phyllo dough to the parchment paper and spread it in an even layer. Gently brush the entire surface, corners, and edges with butter. Carefully place one more sheet of phyllo dough directly on top of the butter-covered sheet of phyllo dough and brush the entire surface, edges, and corners of that sheet with butter.
- Repeat, until approximately 6 sheets of phyllo dough have been stacked directly on top of each other.
- Use a pizza cutter or a sharp knife to cut the dough into 12 equally-sized squares. Then, from each individual square, trim away approximately one centimeter of dough (to make them into smaller squares). see notes
- Optional: trim the corners from each square (this helps prevent the taller edges from collapsing when baking).
- Finally, transfer each square to your prepared muffin tin, gently pressing to the bottom of the pan forming a cup. Fill each cup with beans or pie weights (to prevent the bottom from puffing up while baking).
- Transfer to the oven and bake for 8-12 minutes, or until golden brown. Keep an eye on them to prevent them from burning.
- Remove from the oven and allow them to cool for a few minutes before carefully removing each phyllo cup from the muffin tin and discarding the beans. Set aside until ready to fill.
Assemble
- Use a small cookie scoop or tablespoon to scoop approximately 1 tablespoon of hummus into each phyllo cup. Top with the appropriate toppings such as chopped veggies, fruit, crushed nuts or seeds, chocolate, or cheese.
Notes
- It's super easy to double, triple, or even QUADRUPLE the phyllo cup recipe, so have fun and make as many (or as few) as you need.
- You may also make your phyllo cups in a regular-sized muffin tin. This will make slightly larger phyllo cups. If you do use a regular-sized muffin pan, skip trimming the additional 1-centimeter of dough as you'll need it to fill the larger cups.
- You do not have to add the pie weights or dry beans, but I highly recommend it! It helps keep your phyllo cups from puffing up or becoming distorted when baking.
- Phyllo dough dried out incredibly fast! You will need to work quickly layering each sheet of dough and covering them with butter to prevent the remaining sheets from drying out.
- Avoid getting your phyllo dough wet. It will become instantly soggy.
- Nutritional information is for 1 phyllo cup without any toppings.
- Keep any unfilled leftover phyllo cups stored in an airtight container for up to 3-4 days.
Nutrition
Calories: 73kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Calcium: 1mg | Iron: 5mg
