# What you need:
→ For the Cups
01 - 12 sheets phyllo pastry
02 - 2 tablespoons melted unsalted butter
→ For the 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
→ For Garnish
12 - 12 small dill sprigs
13 - Zest of 1 lemon
# How to Make It:
01 - Set the oven to 350°F.
02 - Lightly brush phyllo sheets with melted butter, stacking three sheets at a time. Cut the stacked sheets into twelve 3-inch squares.
03 - Press each square gently into a mini muffin tin to create star-shaped cups. Repeat until all phyllo sheets are used to form twelve cups.
04 - Bake in the oven for 8 to 10 minutes, until golden and crisp. Remove from oven and allow to cool completely.
05 - Combine chopped shrimp, mayonnaise, crème fraîche, Dijon mustard, lemon juice, cucumber, red bell pepper, fresh dill, salt, and pepper in a mixing bowl. Mix thoroughly.
06 - Spoon the shrimp salad mixture into the cooled phyllo cups just before serving.
07 - Top each cup with a small dill sprig and sprinkle with lemon zest.
