These festive Cranberry Jalapeno Phyllo Cups are a tasty mix of sweet and spicy! With crunchy phyllo pastry filled with a zesty cranberry and jalapeno mixture, they are sure to impress.
They’re perfect for parties or a fun snack at home. I love how quick and easy they are to whip up. You can make them ahead and bake just before serving—cheers to less stress!
Key Ingredients & Substitutions
Phyllo Dough: This is the star of the dish! Phyllo adds a wonderfully crispy texture. If you can’t find phyllo, you can substitute with won ton wrappers, which are thicker but can still provide a nice crunch.
Cream Cheese: Cream cheese adds richness. For a lighter option, consider using Greek yogurt or a dairy-free cream alternative for those with dietary restrictions.
Cranberries: Dried cranberries bring sweetness. You could use raisins or chopped dried cherries if you want a change. For fresh cranberries, you can use pomegranate seeds for a pop of color and flavor.
Jalapeno: This ingredient brings a spicy kick! If you’re looking for less heat, a green bell pepper is a good substitute. You can also use roasted red peppers for a different taste.
How Do I Get Perfectly Crispy Phyllo Cups?
Creating those crispy phyllo cups is all about layering and baking. Follow these steps for success:
- Start with thawed phyllo dough. Keep it covered with a damp towel to avoid drying out.
- Layer several sheets of phyllo—2 to 3 is ideal—brushing melted butter between the sheets to add flavor and crispiness.
- Cut the layered phyllo into squares and gently press them into a mini muffin tin, creating little cups.
- Bake at 350°F (175°C) until golden brown, usually around 8-10 minutes. Watch closely, as they can burn easily!
Let them cool a bit before filling to maintain that crunch. Enjoy your delicious creations!
Cranberry Jalapeno Phyllo Cups
Ingredients You’ll Need:
For the Phyllo Cups:
- 1 package phyllo dough (about 12 sheets), thawed
- 4 tablespoons unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup dried cranberries, chopped roughly
- 1/4 cup fresh cranberries (optional)
- 1 small jalapeno, seeds removed and finely diced (reserve a few thin slices for garnish)
- 2 tablespoons honey or maple syrup
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 10 minutes of baking time. Overall, you’ll spend about 25 minutes making these delightful bites, and they can be served right away or stored in the fridge for a few hours before serving. Perfect for making ahead of time when you have guests!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
First, preheat your oven to 350°F (175°C). Get your mini muffin tin ready by lightly greasing it—this will help the phyllo cups come out easily once they’re baked.
2. Making the Phyllo Cups:
Now, take your thawed phyllo dough. Carefully layer 2-3 sheets together, brushing each layer with melted butter as you go. Once the layers are ready, cut the stacks into squares—about 3×3 inches should do. Gently press each square into the muffin tin to create little cups that will hold your filling.
3. Baking the Phyllo Shells:
Put your muffin tin in the preheated oven and bake for about 8-10 minutes, or until the phyllo cups are golden brown and crispy. Keep an eye on them so they don’t burn, then take them out and let them cool a little.
4. Making the Cream Cheese Filling:
While the cups are cooling, take a mixing bowl and combine the softened cream cheese, chopped dried cranberries, finely diced jalapeno, honey (or maple syrup), lemon juice, salt, and black pepper. Use a spatula or a hand mixer to mix everything until it’s well blended and creamy.
5. Filling the Phyllo Cups:
Once your phyllo cups are cool, go ahead and spoon the cream cheese mixture into each cup. You can fill them generously, making sure each cup is packed with flavor!
6. Garnishing Your Cups:
Top each filled cup with a few fresh cranberries (if using) or more of your chopped dried cranberries. Don’t forget to add a thin slice of jalapeno on top for a pretty garnish and an extra hint of spice!
7. Serving Your Delicious Cups:
These are best served fresh! You can enjoy them immediately, or if you’re preparing in advance, keep them in the fridge for a few hours before serving. They’ll still be delightful and full of flavor when it’s time to eat!
Enjoy these sweet, spicy, and crunchy bites at your next gathering—they’re sure to be a hit!
Can I Use Store-Bought Phyllo Cups Instead of Making My Own?
Absolutely! Store-bought phyllo cups are a great time-saver. Just fill them with the cream cheese mixture and bake them according to the package instructions, usually only needing a quick reheat.
How Can I Adjust the Spice Level?
If you’re looking for a milder flavor, you can use half the amount of jalapeno or opt for a bell pepper instead. For extra heat, leave in some seeds or add a pinch of cayenne pepper to the cream cheese mixture.
What’s the Best Way to Store Leftovers?
Store any leftover phyllo cups in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 5-7 minutes to crisp them up again before serving.
Can I Make the Filling Ahead of Time?
Yes! You can prepare the filling a day in advance and keep it stored in the fridge. Just fill the phyllo cups shortly before you plan to serve them for the best texture and flavor.
