Your Cart is Empty
Free shipping on orders over $100
I have yet to meet someone that eats meat but doesn't enjoy the taste of smokey, savoury, flavourful bacon, either in their crunchy or chewy form. Now imagine a phyllo cup appetizer filled with bacon, veggies and cheese...
8 slices bacon finely chopped
1 tomato finely chopped
½ red onion finely chopped
3 stalks of green onions finely chopped
1 ½ cup shredded cheddar cheese
⅛ cup sour cream
½ tsp granulated garlic
5 half sheets of phyllo pastry
Melted butter
Finely chop green onions, tomatoes and red onions:
Finely chop bacon:
Heat pan on medium low heat, add bacon. Cook until done.
Put the cooked bacon in a bowl or plate lined with paper towels to soak up the oil. After 10 minutes, move them to a bowl:
Add tomatoes:
Add green onions, red onions:
Add shredded cheese:
And finally add sour cream and granulated garlic:
Mix well and set aside:
Heat oven to 375F. Unroll phyllo pastry, take 5 sheets and cut them in half. Quickly roll up and put away the other half that won't be used. It is best to roll up all the leftover phyllo pastry and wrap them in parchment paper and then plastic. You need to work quickly with the rest that you're using since they will dry out and become flaky very quickly.
Brush melted butter onto each layer of pastry, flip over to make a pile (on the right):
Once all 5 sheets are nicely buttered, cut them:
Into 12 pieces:
Butter the muffin tin and place each sheet of phyllo wrap onto the muffin cup, shaping and fanning each sheet out as you go.
Brush more butter onto the finished "cup". Make sure butter is applied to ALL of the phyllo pastry. This makes the pastry turn a nice golden colour once baked.
Once the cups are assembled:
Fill them with stuffing. Bake them at 375F for 10 to 12 minutes:
All done!
Mmmmmmm.......
Here you go, for you!
If you like this recipe and any of the others on my site, please share by clicking on any of your preferred social media buttons below or subscribe to my blog : )
'Till next time,
xox Lily.
2016-4-16
