Golden crisp phyllo cups filled with apiped-in mixture of cream and goat cheese and garnished withchopped quince paste.
Recipe: Phyllo Cups withChevre and Quince Paste
6 phyllo pastry sheets, thawed, stackedand cut into 4 stacks lengthwise, forming 24 rectangles, roughly17 x 3 1/4-inches
Preheat oven to 375°F (190°C).Generously butter each muffin cup in a 12-cup mini muffin pan.
Place 1 phyllo rectangle on work surface;cover remaining phyllo with a damp cloth to prevent drying. Brushrectangle with melted butter and add second phyllo rectangleatop first; brush with butter and sprinkle with 1 tablespoonof sugar and 1 tablespoon of ground almonds. Add a third rectangleand brush with butter. Add the fourth rectangle and repeat withthe butter, sugar and almonds. Add a fifth and sixth rectangleand brush each with melted butter.
Cut this strip into 5 equal pieces andplace each piece in a muffin cup, pushing down so the phyllocovers the bottom and sides. Repeat the above steps with theremaining phyllo.
Bake cups in 375°F (190°C) ovenuntil golden and crisp, about 10 minutes. Immediately lift cupsfrom pan, twisting carefully to loosen; place on rack. Cool completely.(Can be made 2 days ahead and stored at room temperature in anairtight container.)
Puree the cream cheese and goat cheesein a food processor until smooth. Fill a pastry bag with a flutedtip with mixture and pipe into phyllo cups. Garnish with choppedquince paste.
3/4 stick unsalted butter, melted
1/4 cup granulated sugar
1/4 cup crushed toasted almonds or hazelnuts
4 ounces soft goat cheese
4 ounces cream cheese
3 ounces membrillo (Spanish quince paste, available at specialtymarkets), chopped or cut into shapes
Makes 12 servings.
Note: Fig jam or other thick fruitjam may be substituted for the membrillo.
Recipe provided courtesy of The Sugar Association, Inc.
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