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Use these light & crispy cups to nicely display your favorite savoury filling
3 sheets of phyllo pastry
3 tbsp butter, melted
Lightly brush 1 sheet with butter mixture; top with remaining sheets, brushing each with butter mixture.
Cut lengthwise into 4 strips and crosswise into 6 strips to make 24 squares.
Press each into mini muffin cup.
Bake in centre of 400F oven for about 5 minutes or until golden. Let cool in pan on rack.
To Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month. Recrisp in 350F oven for about 3 minutes.) Makes 24 pieces.
|Sheri Ann Richerson|