These Cranberry Jalapeno Phyllo Cups are a fun mix of sweet and spicy! The buttery phyllo pastry holds a zesty filling that makes each bite a little party in your mouth. 🥳
They’re perfect for gatherings or just a cozy night in. I love serving them warm right from the oven—your friends will be asking for the recipe before they even finish their first one!
Key Ingredients & Substitutions
Phyllo Dough: This crispy pastry is crucial for the cup’s texture. If you can’t find phyllo, puff pastry could work in a pinch, but it won’t be quite the same. Just roll it out and cut it into circles!
Cream Cheese: This provides a creamy base for your filling. If you’re looking for a lighter option, you can use Greek yogurt instead. It will give a tangy flavor while keeping it creamy.
Dried Cranberries: These add sweetness. If you prefer a tart flavor, feel free to swap them with raisins or chopped apples. Just adjust the sweetness depending on what you use.
Jalapeños: Fresh jalapeños bring the heat! If you’re sensitive to spice, use bell peppers for flavor without the kick. Roasted chilies also offer a great depth of flavor if you’d like a smokier taste.
How Do You Work with Phyllo Dough Without It Drying Out?
Working with phyllo dough can be tricky as it dries out quickly. Here’s how to keep it manageable:
- Always keep unused phyllo sheets covered with a slightly damp towel as you work.
- Work with 2-3 sheets at a time, brushing them lightly with melted butter to maintain moisture.
- Stack and press the buttered sheets into the muffin tin gently. This helps create beautiful, flaky cups.
This technique ensures your phyllo cups remain flaky and delicious instead of dry and brittle!
Cranberry Jalapeno Phyllo Cups
Ingredients You’ll Need:
For The Cups:
- 1 package phyllo dough (approximately 20 sheets), thawed
- 1/2 cup unsalted butter, melted (for brushing the phyllo)
For The Filling:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup dried cranberries, chopped finely
- 1-2 fresh jalapeños, seeded and finely chopped (plus extra slices for garnish)
- 1 tablespoon honey or maple syrup (optional, for slight sweetness)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- Fresh cranberries for garnish (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 10 minutes for baking. After baking, let the cups cool for a few minutes before filling them. It’s a quick and easy recipe perfect for entertaining!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin tin with cooking spray or use silicone mini muffin cups—this helps the phyllo cups come out easily after baking.
2. Working with Phyllo Dough:
Carefully separate the phyllo sheets. Keep any unused sheets covered with a clean towel to prevent them from drying out. Take 2-3 sheets at a time and cut them into squares about 4-5 inches wide. This gives the cups a nice shape.
3. Creating the Cups:
Brush each phyllo square lightly with melted butter. Stack the buttered squares together (remember to brush between layers) and gently press the stack into the mini muffin tin to form cup shapes. Make sure to shape them well so they hold the filling!
4. Baking the Cups:
Place the muffin tin in the oven and bake the phyllo cups for about 8-10 minutes, or until they are golden and crisp. Once done, carefully remove them from the oven and let cool for a few minutes.
5. Preparing the Filling:
In a mixing bowl, combine the softened cream cheese, sour cream, chopped dried cranberries, finely chopped jalapeños, honey or maple syrup (if you want a touch of sweetness), salt, and pepper. Mix everything together until it’s smooth and well combined.
6. Filling the Cups:
Once the phyllo cups have cooled, spoon or pipe the cranberry jalapeño cream cheese mixture generously into each cup. They should be filled to the top for the best presentation!
7. Adding the Finishing Touches:
Garnish each cup with a fresh cranberry or a slice of jalapeño on top for a pop of color and a hint of extra heat. It adds a lovely visual appeal!
8. Serving:
Your Cranberry Jalapeno Phyllo Cups are now ready to enjoy! You can serve them immediately or chill them briefly before serving. Either way, they’re sure to be a hit!
Enjoy your sweet, spicy, and crunchy Cranberry Jalapeno Phyllo Cups! They’re a delightful mix of flavors that everyone will love!
Can I Use Frozen Phyllo Dough for This Recipe?
Absolutely! Just make sure to thaw the phyllo dough in the fridge overnight or at room temperature for a few hours before using. Once thawed, handle it carefully, keeping sheets covered to prevent drying.
How Can I Make These Cups Spicier?
If you enjoy more heat, consider using more jalapeños or even adding some red pepper flakes to the cream cheese mixture. For an extra kick, try adding diced poblano or serrano peppers!
What’s the Best Way to Store Leftover Phyllo Cups?
Store any leftover phyllo cups in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at 350°F (175°C) for a few minutes until warmed through, ensuring they stay crispy.
Can I Prepare the Filling Ahead of Time?
Yes! You can prepare the cranberry jalapeño filling a day in advance. Just store it in the fridge in an airtight container. When ready to serve, assemble and fill the phyllo cups right before your event for the freshest taste!
