This recipe appears in:From the Archives: Greek Yogurt and Strawberry Phyllo Cups Wake and Bake: Greek Yogurt and Strawberry Phyllo Cups
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.
- 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
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.
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.