Prepare by thawing phyllo sheets in the refrigerator for at least 2 hours.

Gather your ingredients and tools.

Melt butter.

Remove phyllo sheets from refrigerator, unwrap, and cover with a damp towel to prevent drying out while working.

Place one phyllo sheet on a cutting board or baking pan.

Brush with melted butter.

Cover with another phyllo sheet and brush with melted butter.

Continue until you have 6 layers of phyllo and butter (4 layers if wanting lighter cups).

Cut cups out of layered phyllo sheets in desired shapes.

Press into mini muffin pan.

Preheat oven to 400F.

Fill phyllo cups in muffin pan with dried beans or pie weights to keep from puffing up in the middle.

Bake for 6-10 minutes or until lightly golden brown.

When baked to desired doneness, remove from the oven and let cool for a few minutes.

Remove the weights and remove the cups from the pan to a cooling rack to cool completely.

Place cups in an airtight container or zip-top bag in portions needed in the future.

Store in the refrigerator for up to one week or the freezer for up to 3 months.

When ready to use, remove from the freeze, let come to room temperature, fill with delicious filling, and serve or bake as you need!