Phyllo Cups with Chevre and Quince Paste
Golden-crisp phyllo cups filled with a piped-in mixture of cream and goat cheese and garnished with chopped membrillo, a thick Spanish quince paste.
6 phyllo pastry sheets, thawed, stacked and cut into 4 stacks lengthwise, forming 24 rectangles, roughly 17 x 3 1/4-inches
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 specialty markets), chopped or cut into shapes
- 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. Brush rectangle with melted butter and add second phyllo rectangle atop first; brush with butter and sprinkle with 1 tablespoon of sugar and 1 tablespoon of ground almonds. Add a third rectangle and brush with butter. Add the fourth rectangle and repeat with the butter, sugar and almonds. Add a fifth and sixth rectangle and brush each with melted butter.
- Cut this strip into 5 equal pieces and place each piece in a muffin cup, pushing down so the phyllo covers the bottom and sides. Repeat the above steps with the remaining phyllo.
- Bake cups in 375°F (190°C) oven until golden and crisp, about 10 minutes. Immediately lift cups from pan, twisting carefully to loosen; place on rack. Cool completely. (Can be made 2 days ahead and stored at room temperature in an airtight container.)
- Purée the cream cheese and goat cheese in a food processor until smooth. Fill a pastry bag with a fluted tip with mixture and pipe into phyllo cups. Garnish with chopped quince paste.
Makes 12 servings.
Tip: Fig jam or other thick fruit jam may be substituted for the membrillo.
Recipe provided courtesy of The Sugar Association, Inc.