creamy broccoli & carrot phyllo cups

I made these phyllo (pronounced fee-lo) cups last week when I was kind of binging on cream sauce made with coconut milk. I had the phyllo dough in my freezer for maybe close to a year! So I figured it was time to use it up. Now I know why it sat there so long…it’s time consuming, somewhat labor intensive – and you have to move FAST. And following instructions helps, too, and I’m not so good at that.

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I started by sauteing broccoli, carrots, onion and garlic in margarine with salt and pepper.

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While the veggies were sauteing (cook until tender), I started lining my muffin tin with the phyllo dough.
After I finished, I noticed the box said to let frozen phyllo dough thaw at room temperature for 2 hours before unrolling and using. Well…I took mine out of the box frozen and unrolled it right away.
The box also says while you’re working with the phyllo dough, you should cover it with plastic wrap and then with a damp cloth. I just laid a kind of damp piece of paper towel over mine. But moving along.

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Carefully brush each layer with melted margarine. You’ll want to do about 8 to 10 layers.

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Meanwhile, once your veggies are cooked through, make a cream sauce like we did for the pasta last week. Season to taste.

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Don’t get distracted or you might do what I did. Notice the phyllo cup in the lower right corner looks a little low on phyllo dough.
Oh, and by the way, according to the box I was supposed to bake the empty phyllo cups for a few minutes before filling them. I didn’t do that. But moving along.

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Bake the filled cups for about 15 minutes, or until the dough is golden brown. They should slide right out of the tin, unless…

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Unless you got distracted while cooking your veggies, and one of the cups was made with only two layers of dough instead of 8 to 10. And so when you try to get that cup out, it falls apart and you get burning hot vegetables in a delicious creamy white sauce all over your hand, and the only thing you can think to do to save your hand is to quickly throw that burning hot food into your mouth, and then you think opening your mouth as wide as you can and exhaling is going to cool the food down but that never works so you just have to swallow it and it burns all the way down.
Because if that happens, there’s a good chance part of the cup will be stuck to the pan, and you’ll have to eat that one out of the pan with a fork.

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But the pretty ones that were made properly, those you can just pick up and eat – after they’ve cooled a little.

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