Golden phyllo cups filled with tender sweet potato and delicate salmon, finished with a glossy teriyaki glaze — an elegant appetizer that comes together in minutes once the baking is done. The flaky shell, juicy filling and bright garnishes make these phyllo muffins perfect for a buffet, brunch or a light supper.
Ingredients
Main
- 1 package phyllo dough, cut into squares
- 2 sweet potatoes, preferably long and narrow
- 500 g (1 lb 2 oz) fresh salmon fillet, cut into large cubes
- Olive oil for brushing the dough, optional
- Sesame seeds for sprinkling
- Scallions for topping
- Fresh hot chile for topping
Seasoning Sauce (for the sweet potato and salmon)
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp minced garlic
- 1/4 cup teriyaki sauce
- 2 tbsp sweet soy sauce
For the finishing drizzle
- 2 tbsp teriyaki sauce
- 1 tbsp sweet soy sauce
Step-by-Step Recipe
- Preheat the oven to 180°C (356°F) on convection.
- In a bowl, mix the olive oil, salt, pepper, garlic, teriyaki sauce and sweet soy sauce to make a versatile roasting glaze.
- Peel the sweet potatoes and cut them into rounds about 3 cm thick. Arrange on a parchment-lined baking sheet, brush generously with the glaze and roast for 25 minutes, until tender and lightly browned.
- Place the salmon cubes on a parchment-lined baking dish, brush with the same glaze and roast for 7–9 minutes, until cooked to your liking. Remove and let the fish rest briefly.
- To make the cups, stack 3 squares of phyllo on top of one another, lightly drizzle or brush with olive oil, then nestle into a greased muffin tin and bake for 10–12 minutes, until crisp and golden. Cool completely in the tin, then lift out carefully.
- Mix 2 tbsp teriyaki sauce with 1 tbsp sweet soy sauce. Pour into a spray bottle or keep in a small bowl for brushing or drizzling.
- Assemble: place a sweet potato round in the base of each cup, top with a salmon cube, then drizzle with the finishing sauce. Scatter with sesame seeds, chopped scallions and rings of hot chile.
- Serve at once while the cups are still crisp.
Nutrition per Serving
| Nutrition | Per 1 muffin |
|---|---|
| Calories | ≈ 275 kcal |
| Protein | ≈ 9 g |
| Fat | ≈ 13 g |
| Carbohydrates | ≈ 25 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- To keep the phyllo from drying out while you work, cover the sheets with a lightly damp towel and move quickly.
- Do not overcook the fish: aim for 7–9 minutes at 180°C (356°F); the salmon should stay moist in the center.
- Without convection, bake at 190°C (374°F): the sweet potato may take 30–35 minutes, and the cups 12–14 minutes. Watch the color.
- Swaps: salmon can be replaced with trout; for a vegetarian version, use roasted mushrooms or feta instead of the fish.
- Sauces: if you do not have sweet soy sauce, stir regular soy sauce with honey or brown sugar.
- To finish, add lime zest or a few drops of rice vinegar for freshness.
FAQ
What can I use instead of sweet soy sauce?
Mix regular soy sauce with 1–2 tsp honey or brown sugar, adjusting the sweetness to taste. It makes a quick substitute for both the glaze and the finishing sauce.
How do I work with phyllo dough so it does not tear or dry out?
Keep the sheets under a damp towel and brush them lightly with oil. Build the cups with 3 layers so they stay crisp yet sturdy.
Can I make this without convection?
Yes. Bake at 190°C (374°F) in a conventional oven, increasing the time: sweet potato for 30–35 minutes, cups for 12–14 minutes. Watch for even browning.