Savory Filo Cheese Cups
Savory Filo Cheese Cups recipe
Yield
20 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Sheets |
phyllo (filo) pastry sheets
|
*
|
| ¼ | cup |
hazelnut oil
warmed |
* |
|
vegetable oil
|
*
|
||
| Fromage blanc filling | |||
| 8 | ounces |
fromage blanc
(fresh, soft goat cheese, lightly whipped) or cream cheese |
* |
| 2 | ounces |
goat (chevre) cheese
(such as Montrachet or feta) |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
heavy whipping cream
|
|
|
salt and black pepper
|
*
|
||
| 2 | medium |
basil
minced |
*
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| ⅛ | teaspoon |
thyme
dried |
*
|
| 1 | tablespoon |
hazelnut oil
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Sheets |
phyllo (filo) pastry sheets
|
*
|
| 59 | ml |
hazelnut oil
warmed |
* |
| 1 | x |
vegetable oil
|
*
|
| Fromage blanc filling | |||
| 231.2 | ml/g |
fromage blanc
(fresh, soft goat cheese, lightly whipped) or cream cheese |
* |
| 57.8 | ml/g |
goat (chevre) cheese
(such as Montrachet or feta) |
|
| 2 | large |
eggs
|
|
| 59 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | medium |
basil
minced |
*
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 0.6 | ml |
thyme
dried |
*
|
| 15 | ml |
hazelnut oil
|
* |
Directions
Brush each filo pastry sheet with warmed oil and stack sheets.
Trim stack to measure 15- x 12-inches. Cut into 20(-inch) squares.
Brush small cupcake tin with oil.
Press each square of dough into cup.
Flatten corners onto pan to form petals.
Chill.
To make filling:
Combine fromage blanc, goat cheese, eggs, cream and salt and pepper to taste, basil, rosemary, thyme and hazelnut.
Mix until well blended.
Pour filling into formed cups.
Bake at 350℉ (180℃) until cups are golden and mixture is lightly puffed.
