Phyllo dough is a very thin sheet of pastry often used in Greek recipes. You can find already prepared sheets of this dough in the frozen section of your grocery store. When you use phyllo dough, you can make everything from traditional Greek desserts to turnovers or dessert cups filled with fruity or cheese fillings. To ensure the longevity of the dough, it is best to store it in the freezer. When you are ready to use it, thaw it overnight in the refrigerator.

Place a sheet of phyllo dough onto a cutting board.

Brush the dough with melted butter and cut the sheet into 3-by-3-inch squares. Repeat for three sheets of phyllo dough.

Press one square of phyllo dough into each muffin tin opening.

Bake the phyllo cups at 375 degrees Fahrenheit for 12 to 14 minutes or until they are flaky and golden in color.

Use the phyllo cups to hold both sweet and savory fillings.

Place a sheet of phyllo dough onto a cutting board and brush the sheet with melted butter.

Layer a second sheet of phyllo dough on top of the first and brush that one with butter as well.

Fold the sheets of phyllo dough lengthwise to create four layers of phyllo dough.

Place a small amount of filling into the center of the strip, positioning it about 2 inches from the end. Fold the phyllo dough like a flag, enclosing the filling. Repeat for as many turnovers as you desire.

Bake the turnover at 375 degrees Fahrenheit for 35 minutes.

Place a sheet of phyllo dough onto your cutting board and brush melted butter over the sheet. Repeat this process to layer six sheets of phyllo dough.

Cut the stack into 12 equal pieces.

Press one piece of dough into each opening of a mini-muffin tin.

Sprinkle the traditional nut and fruit mix onto the dough, and then gather the corners of the dough together and twist them together to form a pouch.

Bake the baklava at 350 degrees Fahrenheit for 20 to 25 minutes.