phyllo flower cups

Phyllo Flower Cups

For the cup:
1 packet phyllo pastry sheets
butter, melted
For the caramelised nuts:
A variety of unsalted nuts (not peanuts)
400g (500ml) Huletts White Sugar
30ml water


  1. Preheat the oven to 180ºC
  2. Cut even sized rounds from the phyllo pastry, large enough to fit into fluted mini tins.
  3. Brush pastry rounds with the melted butter, layer one top of another, repeat to form 4-5 layers.
  4. Carefully press the pastries back into tins.
  5. Fit a second tin into the first to secure the pastry.
  6. Bake the pastry for 10 minutes.
  7. Remove the top tin and bake for another few minutes for the pastry to turn a rich golden colour.

Caramelised nuts:

  1. Dissolve the sugar in the water in a heavy based saucepan set over medium heat, stirring until no crystals remain and the mixture starts to caramelise. Do not allow to boil.
  2. Remove from the heat and add the nuts and immediately pour into a greased and lined baking tray. Leave to cool.
  3. Break into shards and store in an airtight container.

Hint: The nuts will become sticky if exposed to the air for any length of time.