# Components:
→ Phyllo Cups
01 - 12 sheets phyllo pastry
02 - 2 tablespoons melted unsalted butter
→ 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 dill sprigs
13 - Zest of 1 lemon
# Directions:
01 - Preheat the oven to 350°F.
02 - Lightly brush phyllo sheets with melted butter, stacking 3 sheets at a time. Cut into twelve 3-inch squares.
03 - Gently press each square into a mini muffin tin to form star-shaped cups. Repeat with remaining phyllo and butter for a total of twelve cups.
04 - Bake for 8 to 10 minutes until golden and crisp. Remove and allow to cool completely.
05 - In a 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.
06 - Spoon the shrimp mixture into cooled phyllo cups just before serving.
07 - Top each cup with a small dill sprig and a sprinkle of lemon zest.
