Homemade Mini Phyllo Cups

Homemade Mini Phyllo Cups are a miniature pastry with big possibilities- fill these buttery, flaky cups, with any kind of filling for delicious finger food.

mini phyllo cups on a wire rack.

Homemade Mini Phyllo Cups

I can think of a million reasons you may need some finger food/appetizer knowledge. Baby/bridal showers, birthday parties, Super Bowl parties, Christmas, New Year’s Eve and any of event in the middle. Mini phyllo cups are those adorable little pastry shells that you can buy in the freezer section and fill with anything from taco meat and toppings to desserty puddings and fruits. If you’ve never had them they are light and super flaky, very fun to eat and have a fancier air about them than some other finger foods.

I was looking at them the other day at the store and the pre-made mini phyllo cups are so much more expensive than sheets of phyllo dough. Not only is the dough cheaper per box than the premade shells, but you can also make about four times as many shells out of the dough compared to how many come in the box of pre-made cups. So that makes it much, much cheaper. So I thought I’d share how you make homemade mini phyllo cups to save you a buck and to give you some fun appetizer ideas.

golden mini phyllo cups on a wire cooling rack

What can I put inside phyllo cups?

I’ve done mainly desserts with these. I like to do a simple no-bake cheesecake filling (or cook-and-serve pudding) and then top with pie filling or fruit, but there are plenty of savory things that could go in as well.

Can you keep phyllo cups in the freezer?

Baked phyllo cups can be stored in an airtight container in the freezer for up to a month. The cups can be reheated in the oven. If your cups already have filling inside them, be sure to check if the filling will keep in the freezer before you store them.

What’s the Difference Between Phyllo and Puff Pastry?

Phyllo dough is much thinner and has less fat than puff pastry dough. Phyllo is traditionally used in Greek dishes and can be more brittle than puff pastry. On the other hand, puff pastry is much thicker than phyllo and is denser. Phyllo is a great option for these mini cups because they are so light!


Homemade Mini Phyllo Cups

  • Author: Melissa Griffiths- Bless This Mess
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 mini cups 1x


Homemade Mini Phyllo Cups are a miniature pastry with big possibilities- fill these buttery, flaky cups, with any kind of filling for delicious finger food.



  • 5 sheets phyllo dough (in the freezer section), thawed
  • 4 tablespoons melted butter


  1. Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking spray. Get the phyllo dough ready by opening the thawed package and putting all of the sheets of dough on large clean cookie sheet.
  2. Cover the sheets of dough with a piece of wax paper and then put a damp kitchen towel on top of the waxed paper. Phyllo dough is super thin and dries out really quickly. The wax paper covers it and then the wet towel weighs down on it (without getting the dough wet) so that air can’t get in. You gotta do this step.
  3. Melt your butter, grab your pastry brush and a pizza cutter or knife. When you are ready put one piece of phyllo dough on a large cutting board, cover the rest, and then carefully but quickly brush it with butter.
  4. Place another sheet on top and repeat until you have 5 sheets of dough total. Brush the top sheet with butter too.
  5. Cut the phyllo dough into 12 rectangles (the sheets are rectangles, so cut the long side into 4 pieces and the short side into 3 pieces).
  6. Pick up one rectangle and push the center into the bottom of the muffin tin holes. Press on the sides gently to make a cup. Repeat with the remaining dough pieces.
  7. Bake until they are golden, about 10 minutes, being careful not to let them burn. Cool completely before using.


If you know you are going to fill them with something sweet you can sprinkle a bit of sugar in between each layer after the butter is brushed on. So good!

  • Category: Appetizers, Desserts
  • Method: Baked
  • Cuisine: American
Nutrition Information: YIELD: 12 SERVING SIZE: 1 cup
Amount Per Serving: Calories: 11.3 Fat: 6g Cholesterol: 0mg Sodium: 20.6mg Carbohydrates: 1.3g Sugars: 0g Protein: 2g Vitamin A: 9.6µg Vitamin C: 0mg

Keywords: phyllo, filo, appetizer, dessert, finger food, pastry

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Method from theKitchn

Filling Options:

Other Appetizer Recipes:

This post was originally published in 2013 and has been updated in July 2019.

These Homemade Mini Phyllo Cups are an excellent finger food for any occasion- the perfect flaky crust to convey and compliment any flavor you choose to put inside.


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About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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I don’t have s muffin pan or wax paper. What can I use instead??

Why rectangles instead of squares?

My grandmother used to make homemade phyllo sheets. It is definitely a process. The store bought ones are much easier to work with. But if you are interested, here’s the recipe from my grandmother who was from Alleppo, Syria….. 5 pounds flour, 1 egg white, 1/2 C. olive oil, 2 C. lukewarm water, 1 tsp salt, and cornstarch. Pour flour in a large pan and make a well in the center. Place egg white, oil, water, and salt in well and stir. gradually mix in the flour and knead until dough is smooth and elastic. (usually takes about 20 minutes of kneading) Cover and set aside in warm place for about 4 hours. Cut dough in sections (the size of an orange) and dip in cornstarch. Let set another 2 hours covered with a cloth. Roll dough as thinly as possible on floured board. Place cloth on table. Start pulling the rolled piece of dough on the cloth toward you until tissue thin. In just a few minutes, the dough will be dry and feel like paper. Cut into lengths to fit in baking pan. Cover with wax paper. Continue to roll and pull dough, covering each sheet with wax paper. Yield 5 pounds.

Cheaters! i was looking from made from scratch Phyllo cups, not made from store bought!

Homemake phyllo dough takes a while because you have to layer each super thin sheet so most people don’t even think about trying. It’s definitely not something just anyone can do!

Thanks so much for sharing this, I am planning on making caprese phyllo cups
Yum cant wait to make them

Thanks for recommending my filling to go with your homemade phyllo cups! I’m going to have to make my own next time – I especially like the idea of sprinkling sugar in between each layer.

ooooh! Provo! 🙂 I hope you find many treasures. I have NOT had luck with dressers in thrift stores here… but hopefully you will!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.