# What Goes In:
→ Phyllo Cups
01 - 12 sheets phyllo pastry
02 - 2 tbsp melted unsalted butter
→ Shrimp Filling
03 - 5.3 oz cooked shrimp, chopped
04 - 1/4 cup mayonnaise
05 - 2 tbsp crème fraîche or sour cream
06 - 1 tsp Dijon mustard
07 - 1 tbsp fresh lemon juice
08 - 1/4 cup finely diced cucumber
09 - 1/4 cup finely diced red bell pepper
10 - 1 tbsp chopped fresh dill
11 - Salt and pepper, to taste
→ Garnish
12 - 12 small dill sprigs
13 - Zest of 1 lemon
# How to Make It:
01 - Set the oven to 350°F (180°C) to prepare for baking the phyllo cups.
02 - Lightly brush phyllo sheets with melted butter, stacking 3 sheets at a time, then cut into 12 squares approximately 3 inches each.
03 - Gently press each square into a mini muffin tin to create star-shaped cups, repeating with remaining sheets and butter to yield 12 cups.
04 - Bake the shaped phyllo cups for 8 to 10 minutes until golden and crisp, then remove and allow to cool completely.
05 - In a mixing bowl, combine chopped shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, cucumber, red bell pepper, fresh dill, and season with salt and pepper.
06 - Spoon the shrimp and vegetable mixture into the cooled phyllo cups shortly before serving.
07 - Top each filled cup with a dill sprig and a light sprinkle of lemon zest to finish.
