# What You'll Need:
→ Phyllo Cups
01 - 12 sheets phyllo pastry
02 - 2 tablespoons melted unsalted butter
→ Shrimp 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 freshly ground black pepper, to taste
→ Garnish
12 - 12 small dill sprigs
13 - Zest of 1 lemon
# Step-by-Step:
01 - Preheat the oven to 350°F (180°C).
02 - Lightly brush phyllo sheets with melted butter, stacking 3 sheets at a time; cut stacked sheets into 12 squares approximately 3 inches each.
03 - Press each square gently into a mini muffin tin to create star-shaped cups; repeat with remaining sheets and butter to form 12 cups.
04 - Bake for 8 to 10 minutes until cups are golden and crisp; remove from oven and allow to cool completely.
05 - In a bowl, combine chopped shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, diced cucumber, bell pepper, and dill; season with salt and pepper to taste.
06 - Spoon the shrimp mixture into each cooled phyllo cup just before serving.
07 - Top each filled cup with a dill sprig and a sprinkle of lemon zest.
