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Greek Yogurt and Strawberry Phyllo Cups Recipe

Wake and Bake

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

Carrie Vasios Mullins
Greek Yogurt and Strawberry Phyllo Cups Recipe

[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.

Read more: Wake and Bake: Greek Yogurt and Strawberry Phyllo Cups

  • Yield:makes 12 cups
  • Active time: 20 minutes
  • Total time:30 minutes
  • Rated: 5

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.

This Recipe Appears In
Wake and Bake: Greek Yogurt and Strawberry Phyllo Cups

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