These Cranberry Walnut Chicken Salad Phyllo Cups are a tasty treat! Crispy phyllo pastry filled with a savory chicken salad mixed with crunchy walnuts and sweet cranberries.
They’re perfect for parties or a light lunch. Honestly, who can resist that crunch when you take a bite? I love making these ahead of time for easy snacking! 🥳
Key Ingredients & Substitutions
Phyllo Dough: This is the star of the recipe! It gives that crispy texture. If you can’t find phyllo dough, puff pastry can be a good alternative, though it will be a bit thicker and puffier.
Cooked Chicken: I recommend using rotisserie chicken for convenience. If you’re vegetarian, chickpeas or a mixture of chopped veggies works well too!
Mayonnaise & Sour Cream: These create the creamy base for your salad. You can swap Greek yogurt for either or both for a lighter option.
Walnuts: They add crunch and flavor. If you have nut allergies, pumpkin seeds or sunflower seeds are great substitutes.
Dried Cranberries: Their sweetness balances the dish. Raisins or chopped apples will work in a pinch if cranberries aren’t available.
How Do You Get the Phyllo Cups to Turn Out Perfectly?
Making phyllo cups can be a little tricky, but with these tips, you’ll succeed! The key is to keep the dough from drying out while you work with it.
- Keep your phyllo sheets covered with a damp cloth as you layer them to prevent them from drying and cracking.
- Brushing each layer with melted butter ensures they cook up crisp and flaky. Don’t skip this step!
- When pressing the phyllo into the pan, make sure to push gently but firmly to form a good cup shape.
- Watch the baking time carefully. You want them golden brown but not burnt, so set a timer!
Cranberry Walnut Chicken Salad Phyllo Cups
Ingredients You’ll Need:
For the Phyllo Cups:
- 12 sheets phyllo dough (thawed if frozen)
- 4 tablespoons unsalted butter, melted
For the Chicken Salad Filling:
- 2 cups cooked chicken breast, diced
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup walnuts, chopped
- ½ cup dried cranberries
- 2 tablespoons green onions, finely chopped
- 1 teaspoon fresh parsley, finely chopped (plus extra for garnish)
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious recipe takes about 25 minutes to prepare and bake, plus some additional time to cool. So, you’ll be looking at around 35-40 minutes total from start to yummy finish!
Step-by-Step Instructions:
1. Prepping Your Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it heats up, lightly butter your mini muffin tin or a phyllo cup mold. This will help the cups come out easily after baking.
2. Creating the Phyllo Cups:
Take one sheet of phyllo dough and lay it flat on your work surface. Brush it lightly with melted butter. Place another sheet on top and brush it again. Repeat this layering with 3 to 4 sheets, depending on how thick you want your cups to be. Once layered, cut the phyllo into squares of about 3×3 inches.
3. Forming the Cups:
Now, gently press each square into the muffin tin cups to form a little cup shape. Don’t worry if they don’t look perfect; they will still taste great!
4. Baking the Phyllo Cups:
Pop your phyllo cups into the preheated oven and bake them for about 8-10 minutes, or until they’re golden brown and crispy. Keep an eye on them so they don’t burn!
5. Cool and Prepare the Filling:
Once baked, take the phyllo cups out of the oven and let them cool completely. While they cool, let’s make the chicken salad! In a mixing bowl, combine your diced chicken, mayonnaise, sour cream, chopped walnuts, dried cranberries, green onions, parsley, garlic powder, salt, and pepper. Mix everything well until it’s nicely combined.
6. Filling the Phyllo Cups:
Once your phyllo cups are cool, take a generous scoop of that delicious chicken salad mixture and spoon it into each cup until they are filled.
7. Garnish and Serve:
For a pretty touch, garnish each cup with a few extra cranberries and a sprinkle of fresh parsley. Now, they’re ready to serve!
8. Enjoy Your Delicious Creation:
These tasty treats can be served right away or kept in the fridge until you’re ready to share. Enjoy your crunchy, creamy, sweet, and savory Cranberry Walnut Chicken Salad Phyllo Cups!
This recipe makes about 12 phyllo cups, perfect for a party appetizer or light snack. Don’t forget to enjoy every delicious bite!
Can I Use Store-Bought Chicken?
Absolutely! Store-bought rotisserie chicken is a great option for convenience. Just shred or dice it, and you’re ready to go!
Can I Make the Phyllo Cups in Advance?
Yes! You can prepare and bake the phyllo cups ahead of time. Just store them in an airtight container at room temperature for up to 2 days. Fill them with the chicken salad just before serving to keep them crispy.
How Do I Store Leftovers?
Any leftover filled phyllo cups should be covered and stored in the refrigerator. They’re best eaten within 1-2 days. If the phyllo cups become a bit soggy, you can reheat them in the oven for a few minutes to crisp them back up!
Can I Customize the Ingredients?
Definitely! Feel free to swap out the nuts or dried fruits based on your taste or dietary preferences. Apples, pecans, or even shredded carrots would work well in this salad!
