# What You'll Need:
→ Phyllo Cups
01 - 12 sheets phyllo pastry
02 - 2 tablespoons melted unsalted butter
→ 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 chopped fresh dill
11 - Salt and black pepper, to taste
→ Garnish
12 - 12 small dill sprigs
13 - Zest of 1 lemon
# Steps:
01 - Set oven to 350°F.
02 - Lightly brush each phyllo sheet with melted butter, stacking three sheets at a time. Cut stacked sheets into 12 squares roughly 3 inches each.
03 - Press each square gently into a mini muffin tin to create star-shaped cups. Repeat with remaining phyllo and butter until you have 12 cups.
04 - Bake the cups for 8–10 minutes until golden and crisp. Remove from oven and allow to cool completely.
05 - In a mixing bowl, stir together shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, cucumber, red bell pepper, and dill. Season with salt and pepper.
06 - Spoon the shrimp mixture into the cooled phyllo cups just before serving.
07 - Top each cup with a small dill sprig and a sprinkle of lemon zest.
