# Components:
→ 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 pepper, to taste
→ Garnish
12 - 12 small dill sprigs
13 - Zest of 1 lemon
# Method:
01 - Preheat oven to 350°F.
02 - Lightly brush phyllo sheets with melted butter, stacking 3 sheets at a time.
03 - Cut stacked sheets into 12 squares approximately 3 inches each.
04 - Gently press each square into a mini muffin tin to shape star-like cups; repeat for all sheets and butter to create 12 cups.
05 - Bake for 8 to 10 minutes until golden and crisp; remove and allow to cool completely.
06 - Combine shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, cucumber, red bell pepper, fresh dill, salt, and pepper in a bowl.
07 - Spoon shrimp mixture into cooled phyllo cups just before serving.
08 - Top each cup with a dill sprig and a light sprinkle of lemon zest.
