# Required Ingredients:
→ 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 chopped fresh dill
11 - Salt and pepper, to taste
→ Garnish
12 - 12 small fresh dill sprigs
13 - Zest of 1 lemon
# Preparation Steps:
01 - Preheat the oven to 350°F (180°C).
02 - Lightly brush each phyllo sheet with melted butter, stacking three sheets at a time. Cut the stacked sheets into 12 squares approximately 3 inches (7.5 cm) each.
03 - Gently press each square into a mini muffin tin, shaping them into star-shaped cups. Repeat the process with the remaining phyllo and butter to make a total of 12 cups.
04 - Bake the formed cups for 8–10 minutes until they turn golden brown and crisp. Remove from the oven and allow to cool completely.
05 - In a mixing bowl, combine chopped shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, diced cucumber, diced red bell pepper, and chopped dill. Season with salt and pepper to taste.
06 - Spoon the shrimp and vegetable mixture into the cooled phyllo cups just prior to serving.
07 - Top each filled cup with a small dill sprig and sprinkle with lemon zest for garnish.
