# What You’ll Need:
→ Phyllo Cups
01 - 12 sheets phyllo pastry
02 - 2 tablespoons unsalted butter, melted
→ Filling
03 - 5.3 ounces cooked shrimp, chopped
04 - 1/4 cup mayonnaise
05 - 2 tablespoons crème fraîche or sour cream
06 - 1 teaspoon Dijon mustard
07 - 1 tablespoon fresh lemon juice
08 - 1/4 cup finely diced cucumber
09 - 1/4 cup finely diced red bell pepper
10 - 1 tablespoon fresh dill, chopped
11 - Salt and black pepper, to taste
→ Garnish
12 - 12 small dill sprigs
13 - Zest of 1 lemon
# Step-by-Step Guide:
01 - Preheat the oven to 350°F.
02 - Lightly brush each phyllo sheet with melted butter, stacking 3 sheets at a time. Cut the stacked sheets into 12 squares approximately 3 inches each.
03 - Gently press each square into a mini muffin tin to create star-shaped cups. Repeat with remaining sheets and butter to make 12 cups total.
04 - Bake in the preheated oven for 8 to 10 minutes, until golden brown and crisp. Remove from oven and allow to cool completely.
05 - In a mixing bowl, combine chopped shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, cucumber, red bell pepper, and dill. Season with salt and black pepper to taste.
06 - Spoon the shrimp mixture into the cooled phyllo cups just before serving.
07 - Top each filled cup with a small dill sprig and a sprinkle of lemon zest.
