This is a sponsored post on behalf of Athens Foods. All opinions are my own.
These phyllo cup appetizers are such an easy and quick appetizer you can make ahead! They have just FOUR ingredients easily available at your local supermarket or from food delivery services like Instacart, and take less than 10 minutes to assemble! The filling is salty, creamy and slightly sweet from the balsamic vinegar glaze. Paired with crunchy, flaky phyllo dough, they are the perfect bite sized finger food!
How To Make Your Stuffed Phyllo Shells
This recipe is a spin-off of my Burrata with Roasted Veggies tapas dish. It has all the same delicious flavors but turned into perfect bite sized hors d’oeuvres making them ideal for a special date-night in, baby + bridal showers, or any fancy party!
For this recipe, I used Athens Phyllo Shells. They are so convenient to have on hand when expecting guests last minute. I like to keep a few boxes in my freezer at ALL times so I can quickly defrost and fill them last minute!
How I Made Them:
These are the three main ingredients I used to fill my frozen phyllo cups. *I added a balsamic glaze at the end which is optional.
Step 1: First, I drained my jar of roasted peppers (red and yellow). Then chopped them up finely.
Step 2: Then I chopped up both of my burrata cheese balls. *Note. Burrata cheese comes in a ball. The inside is very creamy and exterior is tougher like mozzarella. Chop up the entire ball (including exterior) until the cheese is uniformly creamy.
Step 3: Add roasted peppers to defrosted phyllo cups and top each with a dollop of the burrata cheese.
Step 4: Drizzle with balsamic glaze.
How Far In Advance Can I Make These?
This question I get A LOT with many of my appetizers on the blog. We all want to make the food as far in advance as possible. However, with phyllo cups, it can get tricky. You don't want something that was supposed to be crispy and crunchy to get wet and soggy. That's the worst.
So in order to keep these as CRISPY as possible, there are a few things you should do. Keep reading.
Tip #1: Pre-Bake You Cups! Although, these can easily be a no-bake appetizer recipe, baking them BEFORE filling them will yield a crispier and crunchier cup.
Tip #2: Drain ALL the liquid from your peppers. Moisture is our enemy when it comes to crispy food. So make sure you drain your peppers very well! I suggest damping them with a paper towel to get as much moisture out as possible!
Tip #3: Make your filling ahead of time and fill at the last minute. Although these cups will stay crispy for at least 2 hours, you don't want to prepare them 2 hours BEFORE your guests arrive. Instead, chop up and drain your peppers before. Chop up your burrata cheese. Then keep both in the refrigerator until your ready to fill.
Transporting Your Phyllo Cups
If you plan on taking these to a shower or party, it is important that you do not assemble them before. They could fall over or get soggy during the time it takes to transport. You also do want to freeze these assembled because they will be soggy when you defrost them.
Instead, chop up your cheese and peppers in advance and place in a two separate Tupperware containers or in two separate large Ziploc bags. Then pack your two bags, pre-packaged phyllo cups and balsamic glaze bottle in a large bag or cooler and go!
Then, when you arrive at your destination, remove all phyllo cups from the package, and assemble last minute. If you used Ziploc bags, you can easily SNIP off the corners to create a make-shift piping bag. (Aim for a hole the size of a quarter). This will allow you to quickly fill each cup! Trust me, this is the way to do it. Plus, it will make you look like a catering pro!
Other phyllo appetizers you may like:
Sausage Stuffed Mini Peppers (w/ Cream Cheese)
Phyllo Cups With Roasted Peppers & Burrata Cheese
- 8 oz roasted red peppers, jarred
- 2 oz burrata cheese
- 1 package Athens phyllo cups (15 count)
- 5 large basil leaves, chopped
- 2 tbsp balsamic glaze, for drizzling
- Allow your phyllo cups to defrost before adding your filling.
- Drain roasted peppers from its juice and chop finely.
- Remove your burrata balls from the container and chop up (including outside). Add to a small bowl. Add ¼ tsp salt. Mix.
- Fill each defrosted phyllo cups FULL with chopped peppers.
- Add a dollop, about 1 tsp, of burrata to the top of each cup.
- Garnish with freshly chopped basil leaves and drizzle with balsalmic glaze.
- I get a small bottle of balsamic glaze from the store. It lasts a long time.
- Click on this link to make your own balsamic glaze using balsamic vinegar and sugar.