These crispy cranberry jalapeno phyllo cups are a fun mix of sweet and spicy! They’re easy to pop in your mouth, making them perfect for parties.
Every bite is like a little party on your plate! I love serving them warm, but they’re also great at room temperature. They always disappear fast—careful, they’re addictive! 😊
Key Ingredients & Substitutions
Phyllo Dough: This is the star of the dish, providing that crisp texture. If it’s hard to find, you can use puff pastry instead. Just roll it out and cut it into strips to form cups.
Cream Cheese: Provides a creamy base for the filling. For a lighter option, consider adding ricotta or a plant-based cream cheese if you’re looking for a dairy-free substitute.
Jalapenos: These add spice! If you’re sensitive to heat, you can use bell peppers instead or just a dash of chili powder for flavor without the heat.
Cranberry Sauce: This sweet element balances the spice. If you want to mix it up, try apricot preserves or raspberry jam as a substitute.
How Do I Get the Phyllo Dough Crispy Without Burning It?
Working with phyllo dough can be tricky since it dries out quickly. Here’s how to ensure your phyllo cups are crispy and not burnt:
- Keep the phyllo covered with a damp towel until you’re ready to use it. This will keep it moist and pliable.
- Brush each layer lightly with melted butter (or olive oil). More butter can lead to a soggy cup, so go easy!
- Bake at 350°F for 8-10 minutes, watching closely. If the edges start to brown too fast, cover them with foil to prevent burning while the center cooks.
Taking these steps ensures you have that perfect light and crispy base for your delicious filling! Enjoy creating these fun appetizers!
How to Make Cranberry Jalapeno Phyllo Cups
Ingredients You’ll Need:
For the Cups:
- 1 package phyllo dough (about 20 sheets), thawed
- 1/2 cup unsalted butter, melted (or olive oil for brushing)
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup cooked, crumbled sausage or cooked finely chopped chicken (optional for non-vegetarian version)
- 1/3 cup finely diced jalapeno (remove seeds for less heat)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/3 cup chopped green onions
- Salt and pepper to taste
For the Topping:
- 1 cup cranberry sauce or whole cranberry relish
- Thin slices of fresh jalapeno for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 10 minutes to bake, making it a quick treat that’s ready to enjoy in just 25 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, lightly grease a mini muffin tin with some cooking spray or a little melted butter.
2. Prepare the Phyllo Dough:
Gently separate your phyllo dough sheets and cover them with a damp towel. This keeps them from drying out. Take 3-4 sheets of dough and stack them together, then brush the top layer lightly with melted butter.
3. Form the Phyllo Cups:
Cut the stacked sheets into squares that are roughly 4×4 inches. Take each square and gently press it into the mini muffin tin to create little cups. Don’t worry about making them perfect; just get them in there!
4. Bake the Cups:
Place the muffin tin in the oven and bake for about 8-10 minutes, or until the phyllo cups are golden brown and crispy. Once done, take them out and let them cool on a wire rack.
5. Prepare the Filling:
In a medium bowl, mix together the softened cream cheese with the cooked sausage or chicken (if you’re using it), diced jalapeno, chopped nuts, green onions, and a pinch of salt and pepper. Stir until everything is well combined.
6. Fill the Cups:
Evenly spoon the cream cheese mixture into each baked phyllo cup, filling them up nicely.
7. Add the Cranberry Sauce:
Top each filled cup with about a teaspoon of cranberry sauce or relish. This sweet touch balances out the spice from the jalapenos!
8. Garnish and Serve:
Finish off each cup with a thin slice of fresh jalapeno for a pop of color and an extra kick. These can be served warm or at room temperature, making them perfect for any gathering!
Enjoy your festive and flavorful Cranberry Jalapeno Phyllo Cups! They’re sure to be a hit! 😊
Can I Use Frozen Phyllo Dough?
Absolutely! Just make sure to thaw it in the refrigerator overnight or at room temperature for a few hours before use. Keep it covered with a damp towel while you work to prevent it from drying out.
How Do I Store Leftover Phyllo Cups?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to crisp them back up.
Can I Make These Cups Ahead of Time?
Yes! You can prepare the phyllo cups and filling in advance. Assemble the cups up to the point of adding the cranberry sauce, then store them in the fridge. Just add the sauce and garnish before serving!
What Other Fillings Can I Use?
Feel free to get creative! Other tasty fillings could include goat cheese and herbs, spinach and feta, or even a sweet filling like chocolate and nuts for dessert phyllo cups. The possibilities are endless!
