# Components:
→ 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 black pepper, to taste
→ Garnish
12 - 12 small dill sprigs
13 - Zest of 1 lemon
# Method:
01 - Set oven temperature to 350°F (180°C).
02 - Lightly brush 3 sheets of phyllo pastry with melted butter, stack and cut into twelve 3-inch squares.
03 - Press each square gently into a mini muffin tin to create star-shaped cups. Repeat until all sheets are used to make twelve cups.
04 - Bake for 8 to 10 minutes until golden and crisp. Remove from oven and cool thoroughly.
05 - Combine chopped shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, cucumber, red bell pepper, and dill in a mixing bowl. 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 light sprinkle of lemon zest.
