These Cranberry Jalapeno Phyllo Cups are a fun treat! They mix sweet and spicy with tangy cranberries and a kick from jalapenos, all wrapped in crunchy phyllo dough.
Trust me, they’re perfect for parties or a cozy night in. I love serving them warm and watching my friends munch happily, unsure of what to expect. They’re always a hit!
Key Ingredients & Substitutions
Phyllo Dough: This flaky pastry is the star of the recipe. If you can’t find phyllo dough, puff pastry can work too, but the texture will differ. I love the lightness of phyllo—it’s perfect for those crunchy cups!
Cream Cheese: This adds creaminess to your filling. If you’re looking for a lighter option, consider Greek yogurt or a plant-based cream cheese. Both do a great job while keeping that creamy goodness!
Cranberries: Fresh cranberries are fantastic for tartness, but dried cranberries can be a sweet substitute. Just chop them up, and remember they are sweeter, so you might need less honey.
Jalapeno: Adjust the heat level by removing the seeds or using bell pepper for a milder flavor. Personally, I love the zing jalapenos bring, but you can make it suit your taste!
How Do I Work with Phyllo Dough Without It Becoming Tough?
Phyllo can be a little tricky as it dries out quickly. Here are some tips to handle it:
- Keep unused sheets covered with a damp towel while you work.
- Brush melted butter lightly between layers, but don’t soak them. A light touch ensures they stay flaky!
- Work quickly, but don’t worry if you tear a sheet; just piece it back together. It’ll be delicious no matter what!
With these tips and ingredients, you’ll be well on your way to making delightful Cranberry Jalapeno Phyllo Cups that everyone will love!
How to Make Cranberry Jalapeno Phyllo Cups
Ingredients You’ll Need:
For the Phyllo Cups:
- 6 sheets phyllo dough, thawed
- 4 tablespoons unsalted butter, melted
For the Filling:
- 1 cup cooked shredded chicken (optional for added protein)
- 1/2 cup cream cheese, softened
- 1/3 cup fresh whole cranberries
- 1-2 teaspoons honey (adjust for desired sweetness)
- 1 small jalapeno, thinly sliced (remove seeds for less heat)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 10 minutes to bake. So, you’ll be enjoying these delicious bites in about 30 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your phyllo cups get that lovely golden color when baking. Lightly grease a mini muffin tin or use silicone mini muffin cups to keep the cups from sticking.
2. Prepare the Phyllo Dough:
On a clean work surface, unwrap and lay one sheet of phyllo dough flat. Brush it lightly with melted butter using a pastry brush. Take another sheet and place it on top, then brush with butter again. Repeat this for a total of three layers to create a sturdy, flaky cup.
3. Form the Cups:
Now, cut the stacked phyllo into about 12 squares (roughly 4×4 inches each). Gently press each square into the mini muffin tin to shape them into little cups. They don’t have to be perfect—the beauty is in the charm!
4. Bake the Phyllo Cups:
Place the phyllo cups in your preheated oven and bake for 8-10 minutes. Keep an eye on them; you’re looking for a golden and crispy finish. Once done, take them out and let them cool slightly in the tin.
5. Prepare the Filling:
While the cups are cooling, grab a bowl and mix together the shredded chicken (if using), softened cream cheese, honey, and a sprinkle of salt and pepper. Blend it all together until it’s nice and smooth.
6. Fill the Cups:
Spoon the creamy mixture into each phyllo cup. Don’t skimp—fill them up with this savory goodness!
7. Add the Toppings:
Top each filled cup with a few fresh cranberries for that tartness and a slice of jalapeno for a spicy kick. This is where the fun happens!
8. Serve and Enjoy:
These cups are best enjoyed right away while they’re still warm. Share them with your friends and family or keep them all to yourself if you like—they’re a delightful contrast of crispy, creamy, tart, and spicy!
Enjoy your delightful Cranberry Jalapeno Phyllo Cups and make sure to save this recipe for your next gathering!
Can I Use Store-Bought Filling Instead of Making My Own?
Absolutely! If you’re short on time, feel free to use a pre-made cream cheese spread or another dip you enjoy. Just make sure it complements the cranberries and jalapenos for that perfect flavor balance!
How Can I Make These Cups Vegan?
You can easily adapt this recipe by using vegan phyllo dough and swapping the cream cheese for a plant-based cream cheese alternative. For added protein, consider using chickpeas or a bean spread in place of the chicken.
Can These Phyllo Cups Be Made Ahead of Time?
Yes! You can prepare the phyllo cups in advance and store them in an airtight container in the fridge for a couple of days. Just fill and bake them right before serving for that fresh, crispy texture.
What Is the Best Way to Store Leftover Phyllo Cups?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes to regain their crispiness.