Try these cups with our Mango Sorbet recipe for a summer treat.
¼ cup unsalted butter, melted
3 (18-x-14-inch) sheets phyllo dough
pictured with Mango Sorbet
• Preheat oven to 400˚.
• In a small saucepan, melt butter over medium heat. Brush wells
of a 24-well mini muffin pan with melted butter. Set aside.
• Unroll phyllo dough. Cut stacked dough sheets vertically
into eighths. Cut dough horizontally into fifths, making 40
• Place 1 phyllo square (1 sheet thick) into each muffin well,
pressing in bottoms and up sides of wells. Brush with melted
butter, and top with another phyllo square (1 sheet thick),
rotating each square ½ turn. Repeat procedure 3 times, forming
5 layers per well.
• Bake until phyllo cups are golden brown, approximately 8 minutes.
Remove from oven, and cool completely. Serve immediately,
or freeze until ready to serve.