# Components:
→ Phyllo Cups
01 - 12 sheets phyllo pastry
02 - 2 tablespoons melted unsalted butter
→ Filling
03 - 5.3 ounces cooked shrimp, chopped
04 - 1/4 cup mayonnaise
05 - 2 tablespoons crème fraîche or sour cream
06 - 1 teaspoon Dijon mustard
07 - 1 tablespoon fresh lemon juice
08 - 1/4 cup finely diced cucumber
09 - 1/4 cup finely diced red bell pepper
10 - 1 tablespoon chopped fresh dill
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 12 small dill sprigs
13 - Zest of 1 lemon
# Method:
01 - Set the oven to 350°F and allow it to reach temperature.
02 - Brush each phyllo sheet lightly with melted butter, stacking three sheets together. Cut the stack into twelve 3-inch squares.
03 - Press each square gently into a mini muffin tin to create star-shaped cups. Repeat the process using all phyllo sheets to make twelve cups.
04 - Bake the filled tin for 8 to 10 minutes until the phyllo is golden and crisp. Remove and cool completely before filling.
05 - In a mixing bowl, combine chopped shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, diced cucumber, red bell pepper, and dill. Season with salt and pepper.
06 - Spoon the shrimp mixture into each cooled phyllo cup just before serving to maintain crispness.
07 - Top each cup with a small dill sprig and a light sprinkle of lemon zest for a fresh finish.
