Thaw one roll of fillo dough, following thawing instructions on package.
Preheat oven to 350ºF.
Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.
Spray the outside of four, 2-ounce soufflé cups and set them upside down on a baking tray.
Place one sheet of fillo on work surface and lightly coat with cooking spray. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.) If you desire added flavor, lightly sprinkle between the sprayed fillo layers with grated cheese, breadcrumbs, cocoa powder, cinnamon sugar, powdered sugar, finely chopped or ground nuts, etc
Fold the long edge of fillo in half horizontally and place it over one soufflé cup. Drape and crimp the edges around the base of the cup. Repeat with one more sheet of fillo, placing the second folded sheet in the opposite direction of the first. Lightly coat the outside of the phyllo blossoms with cooking spray. Repeat with the remaining cups. Leave enough space between each cup to drape adjacent cups.
Reroll unused fillo sheets and follow storing instructions on package.
Bake for about 10 minutes or until fillo is crispy and golden brown. Set aside to cool for 10 minutes. After cooling, carefully remove the phyllo blossoms from each soufflé cup and add desired fillings.