One of my favourite party tricks is filo cups! These elegant cranberry and apple cups are a cinch to make and perfect for entertaining.Tangy cranberry salsa made with green apple, fresh cilantro, and squeeze of lime juice. A light dessert idea that’s super delicious!
When I’m entertaining, especially during the holidays, I love to make Filo Cups using phyllo pastry – a versatile freezer staple. These cups are super-easy and you can prep them ahead of time. Everyone always loves them. What can I say, I’m all about easing the holiday time crunch by preparing recipes in advance.
These filo cups, filled with my favourite Cranberry Apple Salsa recipe, from US Cranberries, are the perfect combination of sweet, tangy, crispy and juicy. You can omit the honey (like I did) because the recipe was sweet enough for us.
Filo Cups for Cranberry Apple Salsa
Phyllo pastry is a life-saver item for easy hosting. You never know when that unexpected guest may show up, and you can be ready to pull off these delicious cups in no time.
Filo Cups, aka “leaf” in Greek, are made from layers of phyllo pastry. They’re delicate thin sheets, traditionally used in recipes such as baklava and spanakopita.
Did you know, you can keep your baked phyllo cups about a week in an airtight container in the fridge, or several months in the freezer – no waste here.
The best way to work with Phyllo Pastry
The trick to success, when working with phyllo pastry is to:
- Keep the layers moist and only use them when you’re ready. I prepare all the ingredients and keep the pastry covered until the last moment. A damp cloth may help
- As you brush each layer with fat, keep the rest covered
- Be patient and handle the pastry very carefully
- Make sure your hands are as dry as possible
- Defrost the pastry in the fridge and not on your counter top and remember to to handle when it’s at room temperature
How to Make Filo Cups for Cranberry Apple Salsa – Step by Step
Because the dough has minimal fat, the sheets are usually brushed with melted butter or oil (if you’re looking for a vegan option) and then layered together. Once baked, you end up with crispy, and flaky pastry.
I usually stack about 5-6 layers in total – any more and I find the layers don’t bake evenly; and some layers remain uncooked.
The layered dough is then cut into squares, fit into the wells of a muffin tin, and baked until golden and crispy – usually 10-15 minutes.
To serve this pretty dessert, all you need to do is fill ‘em up and hand them over.
I’ve amended US Cranberries’ Salsa recipe, by omitting the honey and oil. For me, the natural sweetness was perfect ‘as is’. And the fat and sugar used to make the filo cups, added a balanced compliment to the salsa. I also diced the apples last – to prevent discolouring.
This tasted super-delicious chilled!
Have you made my Filo Cups recipe before?
Now tell me, what’s that one dessert you can’t resist during the holidays?
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
Filo Cups with Apple Cranberry Salsa | Easy Holiday Recipe
- 6 sheets phyllo pastry thawed
- 2 tbsp butter or cooking spray
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/3 cup dried cranberries
- 2 tbsp lime juice fresh
- 1 tsp cilantro fresh
- 1 green apple diced
- 1/8 tsp salt optional
- 1/8 tsp black pepper optional
- Preheat oven to 350 degrees Fahrenheit
- Place a sheet of phyllo dough on parchment paper
- Lightly brush with butter or oil
- Place another sheet on top and repeat step 3. Repeat layering until you have a stack of 6 sheets
- Using a sharp knife or scissors, cut the stack into 12 equal pieces
- Press and fit each layer into cups of muffin tray
- Bake for about 10-15 minutes, or until golden brown
- Remove from oven and cool
- Remove filo cups from muffin tray and fill with salsa
Cranberry and Apple Salsa
- Combine diced cranberries and apple in a bowl. Toss with other ingredients, add salt and pepper (optional) to taste, then chill