These crispy phyllo cups are filled with a tasty mix of cranberry, walnut, and chicken salad. The combo of crunch and creaminess makes every bite delightful!
Who can resist that crispy shell? I sometimes find myself munching on extra cups just for fun! 😄 For a light lunch or snack, these are just perfect and super easy to make!
Key Ingredients & Substitutions
Phyllo Dough: The star of this dish! Phyllo creates that wonderful crunch. If you can’t find it, puff pastry or even pre-made pastry shells can work in a pinch.
Chicken: I like using leftover rotisserie chicken for ease. It’s already cooked and gives great flavor. You can also use canned chicken or shredded turkey as alternatives.
Dried Cranberries: They add a nice sweetness! If you want a twist, try raisins or chopped dates instead. Fresh cranberries can be a bit tart, so only use them if you like that flavor.
Walnuts: They add crunch and richness. If you have nut allergies, sunflower seeds or pumpkin seeds are great substitutes.
Greek Yogurt: It gives the salad a nice creaminess. Sour cream or regular yogurt can be swapped in. You can even use avocado for a dairy-free option.
How Do I Make Phyllo Cups That Don’t Fall Apart?
Creating sturdy phyllo cups is key for holding your salad. Here’s how to get them just right:
- Stack multiple sheets of phyllo with butter in between to build layers. This helps them stay together when baked.
- Keep phyllo covered with a damp cloth while working to prevent it from drying out.
- Press the phyllo gently into the muffin tin but ensure it doesn’t tear.
- Brushing with butter helps crisp them up and gives them a lovely golden color.
- Don’t skip the cooling step after baking—this helps them hold their shape!
Cranberry Walnut Chicken Salad Phyllo Cups
Ingredients You’ll Need:
For Phyllo Cups:
- 4 sheets phyllo dough
- 1/4 cup melted butter or olive oil (for brushing phyllo)
For The Chicken Salad Filling:
- 2 cups cooked chicken breast, shredded or diced
- 1/3 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1/3 cup dried cranberries, chopped
- 1/3 cup walnuts, chopped
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 celery stalk, finely diced
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
- Optional garnish: fresh cranberries or extra dried cranberries
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare, including baking time for the phyllo cups and mixing the chicken salad. Just think of it as a fun kitchen project that results in a delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important first step to ensure your phyllo cups bake evenly.
2. Prepare the Phyllo Cups:
On a clean surface, lay one sheet of phyllo dough flat. Lightly brush it with melted butter or olive oil. Place another sheet directly on top and brush it again. Repeat this process until all four sheets are stacked!
3. Cut and Shape the Cups:
Now, cut the stacked phyllo dough into 12 equal squares, about 4×4 inches each. Gently press each square into the cups of a standard muffin tin to form small cups. Brush the tops of the cups lightly with more melted butter to help them crisp up nicely.
4. Bake the Phyllo Cups:
Pop the muffin tin in the oven and bake for 10-12 minutes or until the phyllo cups are golden brown and crispy. Once they’re done, take them out and let them cool completely in the pan before removing them.
5. Make the Chicken Salad:
While the cups are baking, it’s time to prepare the chicken salad filling! In a large bowl, combine the shredded chicken, mayonnaise, Greek yogurt, chopped dried cranberries, chopped walnuts, diced celery, parsley, lemon juice, salt, and pepper. Mix everything gently until well combined, taking care not to break up the chicken too much.
6. Fill the Cups:
Once your phyllo cups have cooled, fill each one with a generous spoonful of the chicken salad mix. You can pile it in high for a beautiful presentation!
7. Garnish and Serve:
To finish them off, garnish each cup with extra parsley and a few dried or fresh cranberries for a pop of color. Serve these delightful cups immediately or refrigerate until you’re ready to enjoy them.
Enjoy these crunchy, creamy, tangy chicken salad cups as a delightful appetizer or light snack! They’re sure to impress your family and friends!
Can I Use Different Nuts in This Recipe?
Absolutely! While walnuts add a nice crunch and flavor, you can substitute them with pecans, almonds, or even sunflower seeds for a nut-free option. Just be sure to chop them into smaller pieces for better distribution in the salad.
Can I Make the Filling in Advance?
Yes, you can prepare the chicken salad filling in advance! It keeps well in the fridge for up to 2 days. Just fill the phyllo cups right before serving to maintain their crispness.
How Should I Store Leftover Phyllo Cups?
Store any leftover phyllo cups in an airtight container at room temperature for up to 2 days. Note that they may lose some crispness. If you have leftover filling, keep it refrigerated and fill the cups just before serving!
Is There a Vegan Option for This Recipe?
You can make a vegan version by using plant-based chicken substitutes or chickpeas, swapping the mayonnaise and Greek yogurt for vegan alternatives, and omitting the walnuts or replacing them with pumpkin seeds. Adjust the seasonings to taste, and you’ll have a delicious vegan treat!