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Mini Pesto & Mozzarella Phyllo Cups – Easy Appetizer Recipe

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These Mini Pesto & Mozzarella Phyllo Cups are a delightful treat that combines the fresh, herbaceous flavor of pesto with the creamy, satisfying richness of mozzarella. The crispy phyllo pastry adds a delightful crunch, making every bite a perfect balance of textures and tastes.

Ingredients

Scale
  • 1 package (16 oz) of phyllo dough, thawed
  • 1 cup unsalted butter, melted (approximately 2 sticks)
  • 1/4 teaspoon salt
  • 1 cup fresh basil pesto (store-bought or homemade)
  • 1 cup fresh mozzarella balls (bocconcini), halved
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). This is the ideal temperature for achieving golden, crispy phyllo cups.
  2. Prepare your baking tray by greasing it lightly with non-stick spray or brushing it with melted butter. This will help prevent sticking.
  3. Unroll the thawed phyllo dough and cover it with a damp cloth to prevent it from drying out. Working with phyllo can be tricky, so keep it covered when you're not using it.
  4. Take one sheet of phyllo and brush it generously with melted butter. Sprinkle a pinch of salt on top.
  5. Layer another sheet of phyllo on top of the first sheet. Repeat the buttering and salting process until you have three layers. This gives the cups structure and flavor.
  6. Using a sharp knife or pizza cutter, cut the layered phyllo into squares, approximately 4×4 inches. Make sure they’re even; uneven pieces may cook differently.
  7. Gently press each square into the wells of the prepared baking tray, allowing the edges to fold over and create a cup shape. Don’t worry if they aren’t perfect; the rustic look adds charm.
  8. Repeat the process until all the phyllo is used. You should have around 12-16 cups, depending on how you cut the dough.
  9. Bake the phyllo cups in the preheated oven for about 10-12 minutes, or until they turn golden brown and crispy. Keep an eye on them to avoid burning!
  10. While the cups bake, prepare the filling. In a mixing bowl, combine the fresh basil pesto, halved mozzarella balls, quartered cherry tomatoes, grated Parmesan, olive oil, salt, and pepper. Mix gently to coat the ingredients evenly.
  11. Once the phyllo cups are done, remove them from the oven and let them cool for a few minutes. This will help them firm up.
  12. Using a spoon, fill each phyllo cup generously with the pesto and mozzarella mixture, being careful not to overfill and risk spillage.
  13. Return the filled cups to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. You’ll know they’re ready when you see the cheese start to ooze out.
  14. Finally, remove the cups from the oven and let them cool slightly before garnishing with fresh basil leaves. Serve warm and enjoy!

Nutrition

Keywords: Keep a close eye on the phyllo cups while baking; they can go from perfectly crispy to burnt very quickly! If fresh mozzarella isn't available, you can substitute it with ricotta cheese for a creamy texture or feta cheese for a tangy twist.

Find it online: https://softtasty.com/mini-pesto-mozzarella-phyllo-cups-easy-appetizer-recipe/