Pastry Cups with Scrambled Eggs

Ingredients

• 75 g butter
• 3 sheets thin yufka dough (or phyllo)
• 2 tbsp chopped parsley
• 4 eggs
• 4 tbsp whipping cream
• 1 tbsp oil
• Salt
• pepper (from grinder)
• 100 g shrimp
• 1 tsp lemon juice

Instructions

1. 1.

   Brush phyllo sheets thinly with butter and stack them. Cut the dough into 6 equal squares (10 x 10 cm). Press the dough pieces into small cups so that nests form. Bake in a preheated oven at 200°C (middle rack) for 5-7 minutes until golden brown. Remove, let cool, then carefully lift from the cups.

2. 2.

   Whisk eggs with cream. Heat remaining butter with oil in a pan. Pour the egg mixture into the pan and allow it to set, stirring gently with a wooden spoon from the edges toward the center. Season with salt and pepper. Mix shrimp with lemon juice and parsley. Fill the pastry cups with scrambled eggs and top with the seasoned shrimp.