Instructions

1. Spray a muffin tin, ramekin dishes or custard cups with nonfat cooking spray and set them aside. Set dishes or cups on a baking sheet so that they’re easier to handle.

2. Remove the phyllo sheets from the box and place them on your counter. Cover the sheets immediately with a piece of plastic wrap, then a damp towel. This will help prevent the phyllo from drying out.

3. Take one thin sheet of phyllo and baste it with melted butter or spray it with nonfat cooking spray. Set this sheet aside. Coat three more sheets, placing each one directly on top of the other so that you have a pile of four phyllo sheets. Slice the sheets in pieces large enough to fit inside each muffin tin, ramekin dish or custard cup, plus a little extra for overhang. Don’t worry about being exact; this is where it helps that phyllo is forgiving of imperfections.

4. Take one cut piece of coated phyllo dough at a time and place it in your muffin tin, ramekin dish or custard cup. Layer each subsequent piece at a 90-degree angle so that, when baked, the staggered phyllo sheets will puff up slightly and resemble petals from an open flower. Pinch the edges, if you like, for a finished look.

5. Cover the muffin tin or the baking sheet holding your ramekin dishes or custard cups with plastic wrap. Then cover tightly with aluminum foil, using two pieces, if necessary, to ensure an airtight fit. Phyllo will keep in the refrigerator for up to a week.