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Mini Phyllo Cups Recipe

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This recipe for Mini Phyllo Cups, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


1 stick butter
2 cloves garlic, minced
8 sheets phyllo dough
4 tablespoons grated Parmesan
2 tablespoons freshly chopped parsley leaves

Preheat oven 350
Over low heat, melt butter and garlic until fragrant
Lay 1 sheet of phyllo dough on a work surface, brush all over with melted butter, sprinkle with Parmesan and parsley
Repeat process until 4 sheets have been used
Cover unused phyllo with damp towel to keep from drying as you work
Repeat process so you end up with 2 phyllo stacks
With a large knife, cut each stack into 12 pieces, 4 by 3 inches
Lightly spray a mini muffin pan with nonstick cooking spray
Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup
Repeat to make 24 mini phyllo cups
Bake 10 minutes or until light golden brown and crisp
Remove from oven and cool completely before filling




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