Savory Filo Cheese Cups

These little phyllo cups are the kind of appetizer that looks fussy but pays off at a party, crisp golden shells holding a soft, herb-flecked cheese custard. They earn a spot on the buffet because the shells can be formed ahead and chilled.

The shells start with filo sheets brushed with warmed hazelnut oil and stacked, which is the quiet signature here. The oil lends a faint, toasty nuttiness you do not get from plain butter. Cut into squares and pressed into a mini muffin tin, the corners fan out into petals.

The filling whips together fromage blanc and tangy goat cheese with eggs and cream, so it bakes into a light, just-set custard rather than a dense block. Fresh basil, rosemary and thyme run all the way through it.

Bake just until the cups turn golden and the filling puffs gently.

Chef Tips

• Keep the filo covered with a damp towel while you work. It dries to brittle shards within minutes of hitting the air.
• Do not overfill the cups. The custard puffs as it bakes and will spill over if they are brimming.
• Serve warm or at room temperature. The shells stay crispest within an hour or two of baking.

Variations

• Use cream cheese in place of fromage blanc if it is hard to find. The texture stays creamy.
• Swap the goat cheese for feta for a saltier, sharper bite.
• Fold in finely chopped sun-dried tomato, spinach or caramelized onion for extra flavor.