Phyllo Pastry Cups
Crispy on the outside, gooey on the inside: these phyllo pastry cups with mushrooms and smoked scamorza are small delicacies perfect for parties!
Easy to prepare and very visually appealing, they are the ideal appetizer to impress your guests with minimal effort. Plus, they can be adapted in many ways, because once you master the technique for creating the phyllo pastry cup, you can fill it however you like! Just a few ingredients are needed for an elegant, flavorful, and irresistible result, perfect for adding a touch of sophistication and originality to your table.
Instructions
- 1
First, clean the mushrooms (here's a guide on how to do it best). Heat some oil in a non-stick pan with the peeled garlic, then add the mushrooms, salt, and cook for about 10 minutes over medium heat, stirring occasionally, then let cool.
- 2
Take a sheet of phyllo dough, brush with oil, and fold starting from the long side as shown in the picture, leaving about 1/4 of the sheet uncovered.
- 3
Using 2 skewers or Chinese chopsticks, roll the sheet starting from the overlapping side and reaching the end of the fold, then remove the skewers, curling and rolling as shown in the image: you will get a cup.
- 4
Cut the smoked scamorza into slices and then into cubes.
- 5
Place the cups on a baking sheet lined with parchment paper, brush with more oil, fill with mushrooms and smoked scamorza, then bake for about 10 minutes or until golden brown in a preheated oven at 200°C (392°F).
- 6
Your phyllo pastry cups are ready, now you just have to decorate them with rosemary and serve them.
Ago's Notes
- Adjust the salt according to the salt content of the preserved ingredients.
These layers of phyllo dough, filled with the earthy flavor of mushrooms and the smoky depth of smoked scamorza, are a tribute to the delicate artistry in simple but refined ingredients. Serve them warm, accompanied by a glass of full-bodied red wine, and let the rosemary and garlic be the final touch of a perfect autumn meal.
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