Description
These elegant phyllo cups are filled with creamy goat cheese, fresh figs, crunchy pistachios, and drizzled with rosemary-infused honey for a delightful appetizer.
Ingredients
Scale
- 1 package (about 16 ounces) phyllo dough, thawed
- 4 ounces goat cheese, softened
- 8 fresh figs, quartered
- 1/4 cup chopped pistachios
- 2 tablespoons honey
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons unsalted butter, melted
- Salt, to taste
- Fresh rosemary sprigs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly brush a mini muffin tin with melted butter.
- Unfold the phyllo dough and cut into squares large enough to fit into the muffin tin cups (about 3-4 layers per cup).
- Layer 3-4 squares of phyllo in each muffin cup, brushing each layer with melted butter. Make sure to press the phyllo into the cups to form shells.
- Bake the phyllo shells for 5-7 minutes until golden and crisp. Remove from oven and let cool slightly.
- In a small bowl, mix the softened goat cheese with a pinch of salt.
- Spoon a small amount of goat cheese into each phyllo cup.
- Top each cup with quartered figs and chopped pistachios.
- In a small saucepan, gently heat the honey with the chopped rosemary over low heat for 2-3 minutes to infuse. Drizzle the rosemary honey over the filled cups.
- Bake the assembled cups for an additional 5 minutes until warmed through.
- Garnish with fresh rosemary sprigs if desired, and serve warm or at room temperature.
Notes
These phyllo cups can be prepared ahead; assemble and refrigerate until ready to bake. For best results, use fresh Figs when in season. Adjust sweetness of honey based on the ripeness of figs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: Mediterranean
Nutrition
- Calories: 85
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 10g
- Protein: 3g