These versatile pastries with a light, flaky crust can take on a sweet or savory filling.
- 12 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray, as needed
- 2 cups of sweet or savory filling
Preheat the oven to 3501/4F. Turn four, 2-ounce soufflé cups upside down and set them on a baking tray. Spray with cooking spray.
Lay a sheet of Phyllo on the work surface. Spray lightly, fold it in half horizontally and place it over the soufflé cup.
Drape and crimp the edges of the Phyllo around the base of the cup. On the same cup, repeat, folding two more sheets of Phyllo. Stagger the Phyllo sheets as they are draped and crimped around the cup. Spray the outside of the last sheet.
Repeat with the remaining Phyllo to create four blossoms. Be sure to leave enough space between each cup so the Phyllo doesn’t touch.
Bake blossoms for about 10 minutes or until crispy and golden brown. Set aside to cool for 10 minutes. After cooling, carefully remove the blossoms from each soufflé cup.
Fill each blossom with one half cup of savory or sweet filling. Serve immediately.
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