PHYLLO cup baskets Recipe
Flaky and delicate baskets of Phyllo pastry are adaptable to a variety of goodies. Give them a try...they are really simple to make.
For a dedicated post...refer here:
http://www.foodessa.com/2013/08/no-egg-chocolate-banana-rum-ice-cream.html
Servings: 12 cups
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Ingredients
- . > American / Metric measures <
- . 6 Phyllo sheets (fresh or thawed)
- . 1/4 cup (50ml) unsalted butter, melted
- . 1/4 cup (50ml) vegetable oil (grape seed preferred)
Directions
- . Pre-heat oven to 350F/180C/Gas4. Position rack in the center of the oven. Note: use two muffin pans so that the cups are easier to manage.
- . Brush onto Grease each Phyllo sheet the mix of butter and oil. Layer the first 3 sheets together.
- . With a sharp knife, divide the layered sheets into 6 equal squares.
- . Afterwards, place each layered square into the first muffin pan.
- . Repeat the process for the next pan.
- . Bake for about 6 minutes or until the tips don't pass the golden brown stage.
- . Leave them cool in the muffin pan. Once cooled, use them or store them for later use.
- . They store very well in a tin box for up to at least a month.
- . Claudia's flavourful wishes at...FOODESSA.com
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