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How to make stuffed phyllo cups ahead of time

rp17 | Mar 21, 201610:37 AM

I have a recipe I often make for get togethers at my own house for phyllo cups stuffed with a mix of sausage, cream cheese, and Rotel. I use Athens Phyllo Cups for this recipe, which are typically kept frozen until shortly before I'm ready to bake the cups. I usually take them out of the freezer about 10 minutes ahead of time as per the instructions on the back of the box, stuff them with the cold sausage mixture (as I usually make that the day before and refrigerate), then bake.

This time I'm bringing them with me for a get together at someone else's house though. Can I fill these the night or morning before and keep them in the fridge for several hours, to be baked once I arrive at their house, or will the phyllo cups become soggy sitting unfrozen and stuffed with filling for that long? What has worked for the rest of you in preparing stuffed phyllo cups ahead of time?

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