Phyllo Cup Appetizers: 20 Two-Bite Party Snacks You Can Prep the Night Before

Phyllo cup appetizers are the secret weapon of every relaxed holiday host. Searches for phyllo cup appetizers are up 60 percent this week, and searches for easy Thanksgiving appetizers are climbing too. The trick is the freezer aisle: a box of tiny, crisp pastry shells turns any filling into a party bite with no baking skills at all. Most of the fillings below can be made the night before, so you just fill, bake and serve. Here are savory and sweet ideas, from cranberry brie to buffalo chicken and pecan pie, each with a shopping list and simple steps. Preheat the oven..

Phyllo Cup Appetizers Start With Cranberry Brie Bites

The freezer aisle sells tiny crisp pastry shells that turn any filling into a party bite. Fill them the night before and you have appetizers that disappear before the turkey is carved. The star is cranberry brie: melty cheese, tangy cranberry and a sprig of rosemary. Allrecipes readers love these little cups, and you can browse more ideas in their phyllo cups collection. Let’s start baking..

You will need: 1 box (15 count) frozen mini phyllo shells, 4 oz brie cut into 15 small cubes (rind on or off), 1/3 cup whole berry cranberry sauce, 2 tbsp chopped pecans, fresh rosemary, honey for drizzling (optional)

How to make it: 1. Heat the oven to 350 F and set the shells on a baking sheet. 2. Put a cube of brie in each shell. 3. Top with 1 tsp cranberry sauce and a few pecans. 4. Bake 6 to 8 minutes until the brie melts. 5. Add a tiny rosemary sprig and a drizzle of honey and serve warm.

Phyllo Cup Appetizers With a Kick: Jalapeno Popper Cups

All the creamy, cheesy, spicy flavor of a jalapeno popper in one crispy bite, with no frying. Allrecipes readers have rated their jalapeno popper cups more than 250 times, and searches for jalapeno popper dip are up 110 percent this week. Mix the filling the night before, fill the shells and bake 10 minutes before guests arrive. How hot do you like them?

You will need: 1 box (15 count) frozen mini phyllo shells, 4 oz cream cheese softened, 1/2 cup shredded cheddar, 2 jalapenos seeded and minced, 4 slices bacon cooked and crumbled, 1/4 tsp garlic powder

How to make it: 1. Heat the oven to 350 F. 2. Mix cream cheese, cheddar, jalapenos, half the bacon and garlic powder. 3. Spoon into the shells on a baking sheet. 4. Bake 10 to 12 minutes until bubbly. 5. Top with the rest of the bacon and a thin jalapeno slice.

Spinach Artichoke Cups

Your favorite party dip, now in a cup you can hold in one hand. No double dipping, no soggy chips, and no bowl to refill. Squeeze the spinach very dry so the shells stay crisp, then bake until the Parmesan on top turns golden. These phyllo cup appetizers are always the first tray to empty. Spinach dip fan?

You will need: 1 box (15 count) frozen mini phyllo shells, 1 cup frozen chopped spinach thawed and squeezed dry, 1/2 cup chopped canned artichoke hearts, 4 oz cream cheese, 1/4 cup sour cream, 1/2 cup shredded mozzarella, 1/4 cup Parmesan, 1 clove garlic minced

How to make it: 1. Heat the oven to 350 F. 2. Mix everything except half the Parmesan. 3. Fill the shells. 4. Sprinkle with the rest of the Parmesan. 5. Bake 12 minutes until hot and golden.

Phyllo Cup Appetizers for Game Day: Buffalo Chicken Cups

Thanksgiving means football, and these buffalo chicken cups are made for the couch. Shredded rotisserie chicken gets mixed with hot sauce, cream cheese and ranch, then baked in crisp shells. A drizzle of ranch or blue cheese dressing and a little celery on top finish them off. Ranch or blue cheese?

You will need: 1 box (15 count) frozen mini phyllo shells, 1 cup shredded rotisserie chicken, 1/4 cup buffalo hot sauce, 3 oz cream cheese, 2 tbsp ranch dressing, 1/4 cup shredded cheddar, chopped celery leaves or green onion

How to make it: 1. Heat the oven to 350 F. 2. Mix chicken, hot sauce, cream cheese, ranch and cheddar. 3. Spoon into the shells. 4. Bake 10 minutes. 5. Drizzle with more ranch and top with celery leaves.

Southern Pimento Cheese and Bacon Cups

Pimento cheese is the pride of every Southern party, and searches for pimento cheese dip are up 60 percent this week. Spoon it into crisp shells and warm it just until it melts, then top with bacon and chives. They taste like a grandma’s church potluck in two bites, and they are classic Southern phyllo cup appetizers. Does your family have a secret pimento cheese recipe?

You will need: 1 box (15 count) frozen mini phyllo shells, 1 cup shredded sharp cheddar, 2 oz cream cheese, 2 tbsp mayonnaise, 2 tbsp diced pimentos drained, pinch of cayenne, 3 slices bacon cooked and crumbled, chopped chives

How to make it: 1. Heat the oven to 350 F. 2. Mix cheddar, cream cheese, mayo, pimentos and cayenne. 3. Fill the shells. 4. Bake 8 minutes until melty. 5. Top with bacon and chives.

Sausage and Cream Cheese Cups

Three ingredients, one skillet and 20 minutes. Brown some breakfast sausage, stir in cream cheese, spoon it into shells and bake. These are the cups kids and grown ups both fight over, and they also work at a Christmas morning brunch. Add a pinch of red pepper flakes for a little heat. Few phyllo cup appetizers are this cheap to make. Mild or spicy sausage?

You will need: 1 box (15 count) frozen mini phyllo shells, 1/2 lb breakfast sausage, 4 oz cream cheese, 1/4 cup shredded cheddar, fresh thyme or parsley, pinch of red pepper flakes (optional)

How to make it: 1. Brown the sausage and drain. 2. Stir in cream cheese until melted. 3. Spoon into the shells and top with cheddar. 4. Bake at 350 F for 10 minutes. 5. Sprinkle with herbs and serve warm.

Phyllo Cup Appetizers for Brunch: Mini Quiche Cups

Phyllo shells turn into perfect little quiches for brunch or a holiday open house. Whisk eggs, cream and cheese, add a little ham or spinach, and pour into the cups. They puff up in the oven and settle into tender bites. Make them a day ahead and warm them for 5 minutes. What goes in your quiche?

You will need: 1 box (15 count) frozen mini phyllo shells, 2 eggs, 1/3 cup cream or milk, 1/2 cup shredded Swiss cheese, 1/3 cup diced ham or chopped spinach, salt and pepper, chopped chives

How to make it: 1. Heat the oven to 350 F. 2. Whisk eggs, cream, salt and pepper. 3. Put a little cheese and ham in each shell. 4. Fill with the egg mixture. 5. Bake 12 to 15 minutes until set and top with chives.

Caramelized Onion and Goat Cheese Cups

This is the fancy one that tastes like a restaurant starter. Slowly cooked, jammy onions sit on soft goat cheese, with a drizzle of balsamic glaze on top. Cook the onions up to 3 days ahead and the cups come together in minutes. They look beautiful on a holiday board next to other phyllo cup appetizers. Goat cheese: love it or skip it?

You will need: 1 box (15 count) frozen mini phyllo shells, 2 large onions thinly sliced, 2 tbsp butter, 1 tsp brown sugar, 4 oz goat cheese, balsamic glaze, fresh thyme

How to make it: 1. Cook onions in butter on low for 30 to 40 minutes until deep golden. 2. Stir in brown sugar and cook 2 minutes. 3. Put a small spoon of goat cheese in each shell. 4. Top with onions and bake at 350 F for 6 minutes. 5. Drizzle with balsamic glaze and add thyme.

No Cook Phyllo Cup Appetizers: Shrimp Cocktail Cups

Shrimp cocktail is a holiday classic, and in a crisp cup it becomes the easiest no cook appetizer on the table. Put a spoon of cocktail sauce in each shell, add one chilled shrimp and a little lemon zest. Fill them right before serving so the shells stay crunchy. It looks fancy and takes 10 minutes, the fastest of all these phyllo cup appetizers. Cocktail sauce or remoulade?

You will need: 1 box (15 count) frozen mini phyllo shells, 15 cooked medium shrimp peeled and chilled, 1/2 cup cocktail sauce, 1 lemon, chopped parsley or dill

How to make it: 1. Bake the shells 3 minutes to crisp them and cool. 2. Spoon cocktail sauce into each. 3. Add one shrimp to each cup. 4. Grate a little lemon zest on top. 5. Finish with parsley and serve cold.

Crab Rangoon Cups

Love the creamy crab rangoon from your favorite takeout? Here is the no fry party version. Mix cream cheese, crab, green onion and a splash of soy sauce, bake it in phyllo shells and drizzle with sweet chili sauce. You get the crunch and the creamy middle with none of the folding. Do you dip yours in sweet and sour or sweet chili?

You will need: 1 box (15 count) frozen mini phyllo shells, 4 oz cream cheese, 4 oz crab meat or imitation crab chopped, 2 green onions sliced, 1 tsp soy sauce, 1/4 tsp garlic powder, sweet chili sauce for drizzling

How to make it: 1. Heat the oven to 350 F. 2. Mix cream cheese, crab, green onions, soy sauce and garlic powder. 3. Fill the shells. 4. Bake 10 to 12 minutes until golden. 5. Drizzle with sweet chili sauce.

Apple, Cheddar and Honey Cups

Sweet, salty and crunchy, these little cups taste like fall. Diced crisp apple and sharp white cheddar melt together in the oven, then get a drizzle of honey and a few toasted walnuts. They are lovely next to a cheese board and take 15 minutes start to finish. These are some of the easiest phyllo cup appetizers here. Honeycrisp or Granny Smith?

You will need: 1 box (15 count) frozen mini phyllo shells, 1 crisp apple finely diced, 3/4 cup shredded sharp white cheddar, 2 tbsp chopped walnuts, honey for drizzling, fresh thyme

How to make it: 1. Heat the oven to 350 F. 2. Toss the apple with the cheddar. 3. Fill the shells. 4. Bake 8 minutes until the cheese melts. 5. Drizzle with honey and top with walnuts and thyme.

Phyllo Cup Appetizers Kids Love: Taco Cups

Taco night meets party night. Seasoned ground beef and cheese bake in crisp shells, then you add a dot of sour cream, diced tomato and shredded lettuce. They are a big hit with kids, and you can set out toppings so everyone builds their own. For more crowd pleasing party food, see our holiday appetizers your guests will talk about. Hard shell or soft taco fan?

You will need: 1 box (15 count) frozen mini phyllo shells, 1/2 lb ground beef, 1 tbsp taco seasoning, 2 tbsp water, 1/2 cup shredded cheddar. Toppings: sour cream, diced tomato, shredded lettuce, sliced green onion

How to make it: 1. Brown the beef, add seasoning and water, and simmer 3 minutes. 2. Fill the shells and top with cheddar. 3. Bake at 350 F for 8 minutes. 4. Add sour cream, tomato and lettuce. 5. Serve right away.

Creamy Garlic Mushroom Cups

Mushroom lovers, this one is for you. Finely chopped mushrooms cook down with garlic, butter and a splash of cream into a rich filling that tastes like the inside of a fancy pastry. Top with shaved Parmesan and parsley. The filling keeps in the fridge for 3 days, which makes these perfect make ahead phyllo cup appetizers. Mushrooms: yes or no?

You will need: 1 box (15 count) frozen mini phyllo shells, 8 oz mushrooms finely chopped, 2 tbsp butter, 2 cloves garlic minced, 1/4 cup heavy cream, 2 tbsp grated Parmesan plus more to top, salt and pepper, parsley

How to make it: 1. Cook mushrooms in butter until their liquid cooks off, about 10 minutes. 2. Add garlic and cook 1 minute. 3. Stir in cream and Parmesan and simmer until thick. 4. Fill the shells and bake at 350 F for 6 minutes. 5. Top with Parmesan and parsley.

BLT Bites

The classic sandwich, shrunk down to party size. A little mayo, crispy bacon, shredded lettuce and half a cherry tomato fill each shell. There is no cooking beyond the bacon, so these are a great job for kids who want to help in the kitchen. Fill them just before serving to keep everything crisp. Team bacon?

You will need: 1 box (15 count) frozen mini phyllo shells, 3 tbsp mayonnaise, 6 slices bacon cooked crisp and chopped, 1 cup shredded romaine, 8 cherry tomatoes halved, black pepper

How to make it: 1. Bake the shells 3 minutes to crisp and cool. 2. Put a small dab of mayo in each. 3. Add a pinch of lettuce and some bacon. 4. Top with half a cherry tomato. 5. Finish with black pepper and serve.

Smoked Salmon and Dill Cream Cheese Cups

Smoked salmon makes any party feel special, and this no bake cup takes 10 minutes. Whip cream cheese with fresh dill and lemon zest, pipe it into the shells and top with a curl of smoked salmon and a few capers. They are perfect phyllo cup appetizers for a New Year’s Eve party or Christmas brunch. Capers or no capers?

You will need: 1 box (15 count) frozen mini phyllo shells, 4 oz cream cheese softened, 1 tbsp chopped fresh dill, 1 tsp lemon zest, 3 oz smoked salmon cut in strips, 1 tbsp capers, black pepper

How to make it: 1. Bake the shells 3 minutes and cool. 2. Beat cream cheese with dill and lemon zest. 3. Pipe or spoon into the shells. 4. Top each with a curl of salmon. 5. Add a caper and a little pepper.

Sweet Phyllo Cup Appetizers: Mini Pecan Pie Cups

All the gooey goodness of pecan pie, with no crust to roll. Mix a quick filling of brown sugar, butter, egg and pecans, spoon it into the shells and bake. They set into chewy, caramel bites that taste exactly like the holiday pie. Make them 2 days ahead and keep them in a tin. Pecan pie or pumpkin pie person?

You will need: 1 box (15 count) frozen mini phyllo shells, 1/2 cup chopped pecans, 1/3 cup brown sugar, 1 egg, 2 tbsp melted butter, 2 tbsp corn syrup or maple syrup, 1/2 tsp vanilla, pinch of salt

How to make it: 1. Heat the oven to 350 F. 2. Whisk sugar, egg, butter, syrup, vanilla and salt. 3. Put a few pecans in each shell. 4. Fill with the syrup mixture. 5. Bake 15 minutes until set and cool before serving.

Pumpkin Cheesecake Cups

A no bake pumpkin cheesecake filling turns phyllo shells into the cutest Thanksgiving dessert. Beat cream cheese with pumpkin puree, powdered sugar and spice, pipe it in and finish with whipped cream and cinnamon. Kids love making these. They are a sweet ending among phyllo cup appetizers and make a smart addition to the dessert table. Would you rather have a whole slice or three of these?

You will need: 1 box (15 count) frozen mini phyllo shells, 4 oz cream cheese softened, 1/3 cup pumpkin puree, 1/3 cup powdered sugar, 1 tsp pumpkin pie spice, 1/2 tsp vanilla, whipped cream, cinnamon

How to make it: 1. Bake the shells 3 minutes and cool. 2. Beat cream cheese, pumpkin, sugar, spice and vanilla until smooth. 3. Pipe into the shells. 4. Chill 30 minutes. 5. Top with whipped cream and a pinch of cinnamon.

Lemon Curd and Berry Cups

Bright, fresh and pretty, these little cups cut through a heavy holiday meal. Spoon store bought or homemade lemon curd into the shells, top with a swirl of whipped cream and a fresh berry or two. No baking needed beyond crisping the shells. They look like they came from a French bakery, and they balance out the savory phyllo cup appetizers. Raspberries, blueberries or both?

You will need: 1 box (15 count) frozen mini phyllo shells, 1/2 cup lemon curd, 1/2 cup whipped cream, fresh raspberries and blueberries, mint leaves, powdered sugar

How to make it: 1. Bake the shells 3 minutes and cool. 2. Spoon lemon curd into each. 3. Pipe a little whipped cream on top. 4. Add berries. 5. Finish with mint and a dusting of powdered sugar.

Chocolate Ganache and Berry Cups

A two ingredient ganache, heavy cream and chocolate, turns phyllo shells into rich little chocolate tarts. Fill them, let them set for 30 minutes, then top with a berry. They are an easy addition to a Christmas cookie tray and they travel well to parties. Dark or milk chocolate?

You will need: 1 box (15 count) frozen mini phyllo shells, 4 oz dark or semi sweet chocolate chopped, 1/3 cup heavy cream, pinch of salt, fresh strawberries or raspberries, flaky salt (optional)

How to make it: 1. Bake the shells 3 minutes and cool. 2. Heat the cream until steaming and pour over the chocolate. 3. Stir until smooth and add salt. 4. Spoon into the shells and chill 30 minutes. 5. Top each with a berry.

Make Ahead Tips for Phyllo Cup Appetizers

Here is how to keep phyllo cup appetizers crisp for a party. Bake empty shells for 3 minutes first, so they stay crunchy. Make the fillings the night before and keep them covered in the fridge. Fill cold cups no more than 1 hour before serving, and bake warm cups right before guests arrive. Leftover baked cups re-crisp in a 350 F oven in 5 minutes. Which cup will you make first?

You will need: Frozen mini phyllo shells, baking sheets, parchment paper, airtight containers for fillings, a piping bag or zip top bag

How to make it: 1. Bake empty shells at 350 F for 3 minutes and cool. 2. Make fillings up to 1 day ahead and chill. 3. Fill cold cups up to 1 hour before serving. 4. Fill and bake warm cups just before guests arrive. 5. Re-crisp leftovers at 350 F for 5 minutes.