MAKING MINI PHYLLO CUPS (if you bought pre-made phyllo cups you can SKIP THIS SECTION)

1. **Make sure you get your phyllo dough up to room temperature.**
2. Preheat oven to 350 degrees
3. Grease a 24 count mini muffin pan. (I use a 48 count muffin pan only because I double almost everything when I cook)
4. Once the dough is ready, carefully transfer one sheet of phyllo dough to a large cutting board and brush all over with melted butter. Lay another sheet on top of the 1st brushing again with butter and the same for a third sheet, ending with the third sheet being brushed with butter. (Make sure to re-cover your original layers of phyllo dough immediately after grabbing a sheet to keep it from drying out on you. I like to use plastic wrap and wet paper towels over the edges so that there is no chance of my dough from drying out while I’m working.
5. Once you have 3 sheets done use a large knife or pizza cutter to cut your 3 layer sheet into 24 equal sized squares, cutting 6 rows on the wider side and 4 rows on the shorter side. (I honestly eye ball it as you’ll see in a picture above)
6. Place each square into a mini muffin cup and press down to form a little cup for each.
7. Once your pan is full bake the cups for 4 minutes or just slightly golden.
8. Your mini bite cups are now ready to fill. They can keep in the refrigerator for up to 5 days so making a bunch ahead of time is highly recommended.

MAKING YOUR SMOKED SALMON PHYLLO BITES

1. Add cream cheese and sour cream to food processor to cream and smooth them together.
2. Once those are creamed add the remaining ingredients to the food processor and process your ingredients until it’s a thick spread-like consistency without lumps. You might need to stop the processor and scrape the sides a couple times.
3. Add about a tsp sized dollop of the smoked salmon mixture to each phyllo cup. Top with 2-3 capers if you like. Serve cold.