Recipe for caprese filo pasta baskets

The phyllo dough is a very delicate dough that is distributed in the form of very thin, almost transparent sheets, originating in Greece and very typical in Arab countries. Like any basic dough, it allows us to play with it in the kitchen to give it any shape and filling that we like. This time we have an Italian touch with some rich Caprese filo baskets.

The Caprese salad is one of my favorites despite its simplicity. I like to combine its ingredients -tomato, mozzarella, and basil- in different preparations, and this recipe was a complete success. The only difficulty you can have is handling the phyllo paste carefully, greasing each sheet and taking care that the others do not dry out, to achieve a crisp and delicious final effect.


For 8 units

  • Edged pasta8
  • Ketchup
  • Cherry tomato16
  • Fresh mini mozzarella18
  • Basil
  • Ground black pepper
  • Grated cheese to melt (optional)
  • Extra virgin olive oil

How to make Caprese phyllo dough baskets

Difficulty: easy

  • Total time45 m
  • Production25 m
  • Cooking20 m

Preheat the oven to 180ºC and grease a cupcake tray or individual disposable molds with oil. Reserve. Arrange the phyllo dough on a clean surface next to a bowl of oil and a kitchen brush. Carefully roll out one sheet, leaving the rest covered tightly. Brush the entire surface with olive oil. Gently place another sheet on top, and brush it with oil. Continue the process until you have four overlapping sheets.

Cut out squares large enough to cover the molds. Place two squares of dough per mold, so that the tips are interspersed . Cover the bottom with a little tomato sauce. Distribute in each unit some chopped cherry tomatoes, three or four balls of mozzarella and add a little black pepper. Cover with special grated cheese to melt (optional).

Place all the molds on a tray and bake for about 15-20 minutes, until the dough is well browned and the cheese is melted. Wait for them to cool down a bit before unmolding and decorate with some fresh basil leaves. Repeat the process with new sheets of phyllo dough.

With which to accompany the baskets

Ideally, serve the Caprese phyllo dough baskets when you take them out of the oven when the melted cheese remains creamy and the dough is crisp. If we have greased the containers well, they can be easily removed from the mold. They can be prepared in advance if we keep the baskets already formed in their molds in the fridge so that we only have to bake them at the desired time.

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