Greek Yogurt and Strawberry Phyllo Cups

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.

Greek Yogurt and Strawberry Phyllo Cups
  • Yield:makes 12 cups
  • Active time:20 minutes
  • Total time:30 minutes
  • Rated: 5.0
This recipe appears in:
From the Archives: Greek Yogurt and Strawberry Phyllo Cups Wake and Bake: Greek Yogurt and Strawberry Phyllo Cups

[Photograph: Carrie Vasios]

These flaky cups are an elegant way to serve fruit and yogurt at brunch.

Note: Any seasonal fruit, such as peaches, plums, or berries, may be substituted for the strawberries.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Ingredients

  • 4 sheets frozen phyllo dough, thawed
  • 2 tablespoons unsalted butter, melted
  • 1 cup plus 2 tablespoons Greek yogurt
  • 3/4 cup chopped strawberries
  • 1/4 cup honey

Directions

  1. 1.

    Place oven rack in upper middle position and preheat oven to 350°F. Grease a 12-well muffin tin tray. Lay one sheet phyllo dough on a clean work surface. Brush all over with butter. Lay second sheet over phyllo on top and brush with butter. Cut into 12 squares. Place in prepared muffin tin. Butter a remaining sheet of phyllo and top it with final sheet. Brush all over with butter and cut into 12 squares. Place a square in each muffin tin, alternating corner points with first square. Bake until phyllo is golden, about 6 minutes.

  2. 2.

    Let phyllo cups cool to room temperature. Fill each cup with about 1 1/2 tablespoons Greek yogurt and top with 1 tablespoon strawberries. Drizzle each cup with honey.

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