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Burrata & Roasted Red Pepper Phyllo Cups

Total Time: 10 MIN Makes: 15 cups
Prep Time: 10 MIN Cook Time: 0 MIN

Crispy, flaky phyllo cups filled with creamy burrata cheese and roasted red peppers. A deliciously easy, cold appetizer to serve at any gathering. Recipe by Aleka from Bite-Sized Kitchen blog.

  • 8 ounces roasted red peppers, jarred
  • 2 ounces burrata cheese
  • 1 package (15 count) Athens® Phyllo Shells
  • 5 large basil leaves, chopped
  • 2 tablespoons balsamic glaze, for drizzling (optional)

Allow your phyllo shells to defrost before adding your filling. Drain roasted red peppers from its juice and chop finely.
Remove your burrata balls from the container and chop up (including outside). Add to a small bowl. Add 1/4 tsp salt. Mix.
Fill each defrosted phyllo cup full of chopped peppers. Add a dollop, about 1 teaspoon, of burrata to the top of each cup.
Garnish with freshly chopped basil leaves and drizzle with balsamic glaze.


Calories: 85kcal | Carbohydrates: 9.5g | Protein: 2.8g | Fat: 4.3g | Saturated Fat: 1.7g | Cholesterol: 7mg | Sodium: 146mg | Fiber: 0.5g | Sugar: 3.6g

  • To make these in advance: pre-bake your phyllo cups to get them extra crispy before filling. This will keep your cups as crispy as possible for as long as possible. Bake them at 350°F for 3-5 minutes until lightly browned. Then, let cool before filling them. The cups should stay crispy for at least 2 hours with filling inside.
  • For the balsamic glaze, you can make your own using balsamic vinegar and sugar or simply use a premade balsamic glaze from your local store.