Makes: 1 dozen
Time: 20 minutes
These are pressed into muffin tins to make individual tartlets that double as edible bowls. Like Phyllo Fruit Pastries, they can be filled with just about anything, savory or sweet—see this list for some inspiration.
1. Heat the oven to 400°F and brush a thin layer of the melted butter in the cups of a standard muffin pan. Keep the phyllo in a stack and covered with a damp towel until you’re ready to use each sheet.
2. Brush one sheet of phyllo with the melted butter; if you’re using a sweet filling and adding sugar, sprinkle 1 tablespoon of it over the butter. Top with another sheet and repeat until all 6 sheets are stacked together; brush the top with more butter. Cut into 12 equal squares (they should be about 4 inches) and gently press each into a muffin cup, letting the corners flare out.
3. Bake until golden, 8 to 10 minutes; watch carefully so they don’t burn. Let cool completely in the pan before removing gently and filling.