Preheat oven t 180C /Gas mark 5.
Meanwhile take one sheet of phyllo pastry and cover the rest with damp cloth to prevent them from drying out.
Take one filo pastry sheet, apply butter and cut them into 24 equal squares. Each square about 2.5 x 2.5 inches.
Now apply butter to muffin tin moulds and place 2 squares one top of other with each at slight angle to the one underneath in each mould of mini muffin tin.
Repeat with rest of the pastry squares until all the moulds of muffin tin are filled.
Bake for 8-10 minutes until pastry cups are crisp and golden brown, allow them to cool down completely and then remove phyllo cups from the tin. Now crispy and crunchy phyllo cups are ready to be filled.