Smoked Salmon and Dill Phyllo Cups Recipe
Crispy, golden phyllo cups filled with velvety cream cheese, delicate smoked salmon, and fresh dill create an elegant bite-sized appetizer that balances rich, smoky flavors with bright herbaceous notes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">8 sheets phyllo pastry, thawed</li><li class="ingredients-single-item">50g unsalted butter, melted</li><li class="ingredients-single-item">180g cream cheese, softened</li><li class="ingredients-single-item">2 tbsp fresh dill, finely chopped (plus extra for garnish)</li><li class="ingredients-single-item">1 tbsp lemon juice, freshly squeezed</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">150g smoked salmon, thinly sliced</li><li class="ingredients-single-item">2 tbsp capers, drained (optional)</li><li class="ingredients-single-item">2 tbsp red onion, finely diced</li><li class="ingredients-single-item">Freshly ground black pepper, to taste</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Mini muffin tin (24 cups)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Plastic wrap (for keeping phyllo moist)</li><li class="equipment-single-item">Small mixing bowl</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Before starting, ensure your phyllo pastry is fully thawed according to package instructions. Laying out all your ingredients and equipment before beginning is essential when working with delicate phyllo dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place one sheet of phyllo on a clean, dry work surface and lightly brush with melted butter. The thin application of fat helps create those beautiful flaky layers while preventing the pastry from drying out. Cover remaining phyllo sheets with a damp (not wet) kitchen towel to prevent them from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place another sheet of phyllo on top of the buttered sheet and brush with butter again. Repeat until you have a stack of 4 layers. The multiple layers provide strength to hold the filling while ensuring a delicate crispness. Cut this layered sheet into 12 equal squares – approximately 7cm × 7cm each.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently press each square into the cups of a mini muffin tin, creating a small pastry cup. Don't worry if there are some pleats or folds – these add to the rustic charm! The pastry will naturally form a cup shape with ruffled edges. Repeat with remaining phyllo to make 24 cups total.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake in the preheated oven for 10-12 minutes until the cups are golden brown and crisp. Watch them carefully after 8 minutes, as phyllo can quickly go from perfectly golden to overbrowned. The cups should be evenly colored with no pale spots.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the cups are baking, prepare the filling. In a small bowl, mix the softened cream cheese (room temperature cream cheese blends much more smoothly), chopped dill, lemon juice, and lemon zest until well combined. The acid from the lemon juice helps balance the richness of the cream cheese and complements the smoked salmon.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the baked phyllo cups from the oven and allow them to cool completely in the tin. This cooling period allows the cups to firm up and maintain their shape when filled. Once cooled, carefully remove them from the tin and place on a serving platter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fill each cup with about 1-2 teaspoons of the cream cheese mixture. You can pipe the filling for a more elegant presentation or simply use a small spoon. Don't overfill – leave room for the salmon topping.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top each filled cup with a small piece of smoked salmon, folded or rolled for height and texture. Garnish with a few capers, a sprinkle of diced red onion, extra dill fronds, and freshly cracked black pepper. The garnishes add bright flavor notes and visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately for the best texture contrast between crisp phyllo and creamy filling. If preparing ahead, store the baked and cooled phyllo cups in an airtight container for up to 2 days, and fill just before serving to prevent them from becoming soggy.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can phyllo cups be made in advance for a party?
Yes! The baked phyllo cups can be prepared up to 2 days ahead and stored in an airtight container. For best results, only add the cream cheese filling and salmon topping shortly before serving to prevent the cups from becoming soggy while maintaining their delightful crispness.
What's the best way to prevent phyllo pastry from drying out while working with it?
Cover unused phyllo sheets with a slightly damp (not wet) kitchen towel while working. Work quickly but carefully, and ensure your butter is melted and ready to brush between layers. The thin application of butter between sheets helps prevent drying while creating those beautiful flaky layers.
What can I serve instead of smoked salmon for vegetarian guests?
For vegetarian alternatives, try roasted red peppers, marinated artichoke hearts, sun-dried tomatoes, or avocado slices. You could also use grilled mushrooms with a hint of smoked paprika to mimic the smoky flavour of salmon while maintaining the elegant presentation and complementary flavours.
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