Greek Yogurt and Strawberry Phyllo Cups Recipe

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.

Recipe Facts

Active: 20 mins
Total: 30 mins
Makes: 12 cups

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  • 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


  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. 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.

Special equipment

12 cup muffin tin, pastry brush