These tasty phyllo cups are filled with a delicious mix of chicken, cranberries, and walnuts. They make for a crunchy, refreshing bite that’s perfect for any occasion!
If you’re like me, you can’t resist the combo of sweet and crunchy. Plus, they are super easy to make, so you can impress your friends without breaking a sweat!
Key Ingredients & Substitutions
Phyllo Dough: These delicate layers give a wonderful crunch. If you can’t find phyllo, try using pre-made pastry shells or puff pastry instead. Just adjust the baking time for puff pastry as it may need longer to cook.
Chicken: Feel free to use rotisserie chicken for an easy shortcut. Alternatively, leftover chicken is great here. For a vegetarian option, swap chicken with chickpeas or diced tofu!
Mayonnaise & Sour Cream: I love using Greek yogurt for added protein and tang. If you’re avoiding dairy, look for a vegan mayo or yogurt alternative. They work just as well.
Walnuts: To give a nice crunch, toasted walnuts are perfect. If you’re nut-free, sunflower seeds or pumpkin seeds are great substitutes to keep that crunch factor intact!
Dried Cranberries: Sweetened cranberries add a great flavor. For a lower-sugar option, choose unsweetened. You could also replace them with raisins or chopped apples for a different twist!
How Can I Get My Phyllo Cups Crispy and Delicious?
The secret to crispy phyllo cups is in how you handle the dough. Make sure to keep the sheets covered while working to avoid drying. Use melted butter or oil between layers to help them crisp up nicely. Here’s how:
- Layer three sheets of phyllo, brushing butter in between each layer.
- Cut into squares and place them in a muffin tin to form cups.
- Don’t rush the baking! Bake until they’re golden brown, about 8-10 minutes.
Let them cool completely before filling. This way, they’ll stay crisp longer when served!
Cranberry Walnut Chicken Salad Phyllo Cups
Ingredients You’ll Need:
For the Phyllo Cups:
- 1 package (about 9 sheets) phyllo dough, thawed
- 1/4 cup unsalted butter, melted (for brushing phyllo)
For the Chicken Salad Filling:
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup chopped celery
- 1/2 cup chopped walnuts, toasted
- 1/2 cup dried cranberries (sweetened or unsweetened)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
For Garnish:
- Additional dried cranberries
- Chopped parsley
How Much Time Will You Need?
The total preparation time is about 30 minutes. This includes about 10 minutes to prep the phyllo cups and another 20 minutes to mix the salad and assemble everything. Easy-peasy!
Step-by-Step Instructions:
1. Prepare the Oven and Phyllo Dough:
Begin by preheating your oven to 350°F (175°C). While the oven heats up, carefully separate the phyllo sheets. It’s important to keep them covered with a damp towel so they don’t dry out while you work.
2. Create Phyllo Sheets:
Take one phyllo sheet and lay it flat on a clean surface. Brush it lightly with melted butter. Place another sheet on top and brush it again with butter. Repeat this until you have stacked three sheets. This layering will help make the cups crispy!
3. Shape the Phyllo Cups:
Using a sharp knife, cut your stacked phyllo into squares that are roughly 3×3 inches. Gently press each square into the cups of a muffin tin to create little phyllo cups. Make sure to press them in well so they hold their shape while baking.
4. Bake the Cups:
Pop the muffin tin into the preheated oven and bake for about 8-10 minutes, or until the phyllo cups are golden brown and crispy. Once baked, take them out and set aside to cool.
5. Make the Chicken Salad:
In a large mixing bowl, combine the shredded chicken, mayonnaise, sour cream (or Greek yogurt), chopped celery, toasted walnuts, dried cranberries, lemon juice, and chopped parsley. Stir everything together until it’s well mixed.
6. Season the Salad:
Don’t forget to season your chicken salad with a sprinkle of salt and black pepper to taste. Adjust as needed because everyone has different preferences!
7. Fill the Phyllo Cups:
Once your phyllo cups have cooled down, scoop a generous spoonful of the chicken salad into each cup. Fill them up nicely but don’t overstuff to avoid spills.
8. Add Garnish:
If you like, for a little extra flair, garnish your filled cups with additional dried cranberries and a sprinkle of chopped parsley.
9. Serve and Enjoy!
These delightful phyllo cups can be served immediately or chilled for a refreshing cold appetizer. Enjoy your delicious creations!
Can I Use Store-Bought Chicken For This Recipe?
Absolutely! Store-bought rotisserie chicken is a great shortcut. Simply shred or chop the chicken, and you’re good to go!
Can I Make the Phyllo Cups Ahead of Time?
Yes, you can bake the phyllo cups a day in advance! Just let them cool completely, then store them in an airtight container at room temperature. Fill them just before serving to keep them crisp.
How Do I Store Leftover Chicken Salad?
Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. The phyllo cups can lose their crunch, so it’s best to fill them just before eating. Enjoy the salad on its own or with crackers!
Can I Customize the Ingredients?
Definitely! Feel free to add or substitute ingredients based on your preferences. You can mix in diced apples, grapes, or a different nut like pecans. Just keep the chicken salad creamy and flavorful!