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Phylo Salad Cups
Rec cred: ruhana ebrahim Pic cred: @mama_taught_me_well Ingredients: 1 box mediterranean phylo pastry Melted ghee (Clarified butter) Cupcake pans Frilly Crisp Lettuce Cucumber (sliced, then halved) Baby Plum Tomatoes (quartered) Carrots (julienned) Sunflower seeds Feta cubes Salad dressing of choicePhylo-
Cut squares of 11 x 11cm of pastry. Leave under a damp cloth till done. Cut 6 squares for each hole. Place square down, brush with ghee (Clarified butter), place other piece in shape of diamond, brush with ghee (Clarified butter). Repeat till 6th piece. Brush pan with ghee (Clarified butter). Preheat oven to 180 deg C. Place phylo in pan tucking neatly. Place on middle shelf of oven and keeping an eye on pastry bake till golden brown. Remove and cool. Prepare salad. Make sure to spin dry veg after washing. Toss together. Spoon into phylo cups. Drizzle over dressing and serve. BACK TO RECIPElb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |