Holiday Entertaining – Caprese and Pesto Phyllo Cups
- Total Time: 40 mins
- Yield: 12 cups 1x
Description
Phyllo dough is a great way to create excellent simple holiday entertaining recipes in no time.
Ingredients
- 12 sheets phyllo dough, thawed
- 3 tbsp melted butter, plus more for brushing the molds
- 1 cup cherry tomatoes
- 1 tbsp olive oil, plus more for drizzling
- 1 tsp balsamic vinegar
- 4 oz (115g) buffalo mozzarella, torn into small pieces
- 3 tbsp pesto
- 12 small fresh basil leaves
- Flake salt, to finish
Instructions
- Heat oven to 350°F (175°C).
- Brush a 12-cup mini muffin tin with melted butter.
- Fold each phyllo sheet in half. Brush with melted butter and press into a muffin cup, letting the edges ruffle up. Bake until golden brown, about 10–12 minutes. Remove from oven and let cool on a wire rack.
- While the phyllo cups cool, place cherry tomatoes in an oven-safe dish, drizzle with 1 tbsp olive oil and 1 tsp balsamic vinegar, and roast at 350°F for 10–15 minutes until softened.
- Fill each cooled phyllo cup with a piece of torn buffalo mozzarella, a roasted cherry tomato, and a small spoonful of pesto. Lay a basil leaf on top.
- Drizzle with a little extra olive oil and finish with a pinch of flake salt. Serve at room temperature.
Notes
- Phyllo cups can be baked a few hours ahead and stored uncovered at room temperature — fill just before serving so they stay crisp.
- A small drizzle of balsamic glaze over the finished cups also works beautifully.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 2 phyllo cups
- Calories: 210
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Frequently Asked Questions
Can I bake the phyllo cups ahead of time?
Yes — the notes say the phyllo cups can be baked a few hours ahead and stored uncovered at room temperature. Keeping them uncovered is important: covering them traps steam and softens the crisp pastry. Fill them just before serving so they stay crunchy.
Why are the cherry tomatoes roasted rather than used fresh?
The instructions roast the cherry tomatoes with 1 tbsp olive oil and 1 tsp balsamic vinegar at 350°F for 10-15 minutes until softened. Roasting concentrates their sweetness and evaporates excess juice that would otherwise soak into the phyllo and make it soggy — especially important since these are filled and served at room temperature.
Is there a finishing variation the recipe suggests?
Yes — the notes say a small drizzle of balsamic glaze over the finished cups also works beautifully as an alternative or addition to the flake salt finish. Balsamic glaze is thicker and sweeter than regular balsamic vinegar, so a little goes a long way.
