This super super simple recipe is inspired by Giada at Home’s Apricot and Walnut Phyllo Cup. Since the husband is not a sweet tooth kinda person, I decided to change the recipe to a more ‘melayu’ palate.
I find that the phyllo pastry is somewhat similar to our spring roll pastry, so you know me, I love simple and easy recipes. While watching Giada preparing it, my head went like ‘hey I can use this instead of this!’ ‘use this ingredient instead of that one’! So here it! My version of Garlic Prawn in Phyllo Cup Pastry.
Medium sized shelled prawn
Chopped red onion
Salt to taste
Phyllo pastry or spring roll pastry (Size : 5″ or 125mm x 125mm)
1 egg (wash)
For garnish :-
1 egg (scrambled)
Chopped Chinese celery
Special Equipment: a 6/12-count mini muffin pan
Place an oven rack in the center of the oven and preheat to 375 degrees F.
In a small pan, sauté all the ingredients.
Place a sheet of phyllo dough on a work surface. Brush the dough with egg wash. Place another sheet of dough on top and brush with egg wash. Repeat with remaining dough and wash. Gently press each piece of dough into the muffin pan. Spoon the prawn filling into the cups. Bake for 12 to 14 minutes until the pastry is golden. Remove from the oven and let the phyllo cups cool for 10 minutes. Using a dessert spoon or a small spatula, remove the phyllo cups from the pan. Place on a rack and cool completely.
Arrange the phyllo cups on a platter, garnish with scrambled egg and chopped Chinese celery into each cup and serve! Enjoy!