How To make Savory Filo Cheese Cups
6 Sheets filo pastry
1/4 c Hazelnut oil; warmed
Vegetable oil
FROMAGE BLANC FILLING:
8 oz Fromage blanc *
2 oz Med.strong goat cheese **
2 Eggs
1/4 c Whipping cream
Salt, pepper 2 Med. basil leaves; minced
1/4 ts Dried rosemary
1/8 ts Dried thyme
1 tb Hazelnut oil
* (fresh, soft goat cheese, lightly whipped) or cream cheese. ** (such as Montrachet or feta) 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 350F until cups are golden and mixture is lightly puffed.
How To make Savory Filo Cheese Cups's Videos
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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How to use filo pastry - BBC Good Food
Here Sophie Godwin from the BBC Good Food cookery team shows us how to make Brie and cranberry triangles using filo pastry, plus how to get the best out of filo pastry, a crisp, paper-thin pastry that's great for sweet and savoury dishes.
Top tip: Filo dries out quickly - keep any pastry you're not using completely covered.
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Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
Appetizers Using Phyllo Cups
Appetizers Using Phyllo Cups. Part of the series: Cooking Tips. Appetizers using phyllo cups can be served cold or hot, as the cups are pre-cooked and ready to eat, but a few fillings can include herbed cream cheese, lemon curd, warm brie cheese or pulled pork. Create both sweet and savory appetizers using read-to-eat phyllo cups with directions from a professional chef in this free video on cooking. Read more:
Filo Mini Quiches (Filo Pies)
This filo mini quiches can make a great appetizer or snack that looks quite amazing. Made with filo sheets for a crispy shell with a flavorful egg and pancetta filling they will definitely won’t pass unnoticed.
#miniquiches #filopies
To print the recipe check the full recipe on my blog:
Ingredients
Makes 12 servings
Filo Shells
1 package (270g) filo pastry sheets
3 tbsp (45g) butter, melted
Filling
2.5 oz (70g), pancetta or bacon, diced
4 large eggs
3 tbsp chopped fresh chives
1/2 tsp (3g) salt
1/4 tsp (1g) black pepper
1/3 cup (30g) Parmesan cheese, grated
1/4 cup (60g) cream
Background music: Tomorrow by Duce Williams (Miami Folk) Artlist
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