Anyone use the premade mini phyllo pie shells ?

Tried to use some one time with the lady friend to make some baklava cups. She was well into her second bottle of wine and I had been worked over a good portion of a bottle of bourbon. We struggled with them for about 30 minutes before getting pissed off and going to bed. My memories of the actual process are hazy

That was my only experience. :csb:

I wouldn't go phyllo, but puff pastry instead. It is more nice and kind dealing with it. Buy the sheet form that you can work with easily. Buy the form that comes in foot or so long pieces and make little square shaped bowls(can't describe them better). Cut out the centers leaving a quarter or so inch edge whole on the outside edges and bake them, the middle will separate from the bottoms, fill with etouffee and replace the cap.

I assume this is in my grocers freezer?

They work ok. I cut cubes of gruyere and put in them and bake then put a dollop of strawberry jam or a good honey on top. Sweet and salty.

I've used them a number of times for certain things. I think they're a bit undercooked so if I'm not baking something in them, I put them in the oven for a bit to crisp and brown just a little more. They have a bit of a "doughy" taste, otherwise, to me. Don't think I'd used them for etouffee though. I've used them for a hot crawfish dip. They don't hold many whole crawfish, but for this dip, I'd given the crawfish a slight rough chop and it was a pretty "meaty" dip.

I do crawfish cardinale in the puff pastry teepee type shells. It's awesome served that way, but extremely rich.

I do something similar with the shells. A chunk of Brie and a spoon of whole cranberry sauce, then bake until the cheese melts. Makes a great appetizer for the holidays.