Summer is the perfect time for finger foods.  (My mother would tell you that I think ANY time is a good time to eat with your fingers.  She'd probably be right.)  There's an upswing in get-togethers, barbecues, picnics and parties all of which have that wonderful laid-back feeling and fabulous grab and go fare.  But just because the food may be easy going, it doesn't mean it can't be elegant too!

These fillo cups have quickly become one of my favorite ways to serve and devour delicious nosh.  They also win major brownie points from me for being make-ahead friendly.  What's not to love?


Sugared Fillo Cups

Fillo Dough Pastry Sheets (located in the freezer section, usually near pie crusts)
1 Stick Melted Butter
1/4 c. White Sugar
2 Tbsp. Cinnamon (cocoa is another fun option)
1/4 tsp. nutmeg (optional.  You also might try cake spice, ginger, pumpkin pie spice or anise)

1.  Allow your fillo dough to thaw as per brand instructions.



2.  Preheat oven to 350 degrees.  Mix sugar and spices in small bowl.

3.  Working quickly on a dry surface, unroll one sheet of fillo dough.  It is very delicate and may tear at times.  Don't worry too much about this - just overlap the tears as best you can. 

4.  Brush with melted butter, and sprinkle with sugar and spice mixture.


5.  Lay another sheet of fillo over the first and brush with butter, sugar and spice.  Repeat until you have 6 layers stacked up. 


6.  Using a sharp knife, cut into six squares. 

7.  Carefully press each square into a greased muffin cup, allowing top edges to splay over.


8.  Bake for 7 minutes, or until golden brown.  Remove from oven, allow to cool for 1-2 minutes.  Twist carefully to remove fillo cups from muffin tin.  Allow to cool completely.


9.  The baked fillo cups can be stored in an airtight container for up to a week.


10.  Fill with ricotta cheese and fruit, chocolate mousse, peach compote or a delicious sorbet!



Bigger fan of savories?
Leave out the sugar, and sprinkle melted butter with lemon-pepper spice, Italian seasoning or smoked paprika.  Fill with chicken salad, egg salad, ham salad or try throwing in a few sliced tomatoes, basil, some mozzarella and drizzling with balsamic glaze for a delicious bite size caprese salad.