Greek Yogurt and Strawberry Phyllo Cups Recipe
Breakfast snacks for those who get peckish first thing in the morning.
[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:
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.
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.
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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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