Phyllo cups

This idea comes from the Food Network. These cups work well with both savory or sweet dishes.  Below are a few suggestions that I tried, each with a different filling. They can be a perfect bite size appetizer or can be a gourmet dessert cup. The cups can be made ahead of time.  

Method on how to make the cups is at the bottom of this post.

Corn Baskets:

I made the filling using onions, pepper, corn, tomatoes, jalapeno, olives, grated ginger, salt, cayenne pepper, & black pepper.  Just saute all the ingredients in a hot pan with some olive oil.
Top with Parmesan cheese and garnish with fresh mint.

Citrus Cream & Fresh Fruits Baskets:

Citrus Cream:
8 ounces mascarpone cheese
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon fresh orange juice
1/2 lemon, zested and 1 tsp of lemon juice*
1/2 lime, zested*
1 teaspoon orange zest
1 teaspoon vanilla extract

  In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form (about 1 minute).  Place some of the mixture into a cup and top with blueberries, diced mango, strawberry and kiwi. 
*Use less lemon and lime zest if you don't like it too tart.

Ice cream served with nuts and mint

Channa Chaat Baskets:

Create a mix with boiled Channa, tomatoes, onions, cucumber, mangoes, serrano peppers, coriander leaves salt, pepper, chaat masala and lemon juice. 

Method to make cups:

• Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Set aside. 
• Lay out 1 sheet of phyllo dough (keep remaining phyllo covered with plastic wrap to prevent from drying out). 
• Lightly coat phyllo sheet with cooking spray, top with another sheet of phyllo. Lightly coat with cooking spray. 
• Repeat layering with two more sheets of phyllo and the cooking spray, (using 4 sheets for one stack). 
• Cut each stack in half lengthwise. 
• Cut crosswise into 4. 
• There should be a total of 8 rectangles. 
• Press 1 rectangle into each prepared muffin cup, pleating phyllo as necessary to form a cup. 
• Bake in preheated oven about 8 minutes or until golden. 
• Cool for 5 minutes in pan. 
• Remove from pan; cool completely on a wire rack.
• Fill with desired filling. (Cups may be filled up to 1 hour before serving.)