Greek Yogurt and Strawberry Phyllo Cups Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020

These flaky cups are an elegant way to serve fruit and yogurt at brunch.

Note: Any seasonal fruit, such as peaches, plums, or berries, may be substituted for the strawberries.

Recipe Details

Greek Yogurt and Strawberry Phyllo Cups Recipe

Active 20 mins
Total 30 mins
Makes 12 cups

Ingredients

  • 4 sheets frozen phyllo dough, thawed
  • 2 tablespoons unsalted butter, melted
  • 1 cup plus 2 tablespoons Greek yogurt
  • 3/4 cup chopped strawberries
  • 1/4 cup honey

Directions

  1. Place oven rack in upper middle position and preheat oven to 350°F. Grease a 12-well muffin tin tray. Lay one sheet phyllo dough on a clean work surface. Brush all over with butter. Lay second sheet over phyllo on top and brush with butter. Cut into 12 squares. Place in prepared muffin tin. Butter a remaining sheet of phyllo and top it with final sheet. Brush all over with butter and cut into 12 squares. Place a square in each muffin tin, alternating corner points with first square. Bake until phyllo is golden, about 6 minutes.

  2. Let phyllo cups cool to room temperature. Fill each cup with about 1 1/2 tablespoons Greek yogurt and top with 1 tablespoon strawberries. Drizzle each cup with honey.

Special equipment

12 cup muffin tin, pastry brush

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