Side Pannel
Phyllo Cups
Ingredients List
- 2 Box frozen Phyllo dough
- 2 lb Unsalted butter; melted
- 2 lb Button mushrooms; sliced
- -thin
- 3 Cloves garlic; minced
- 1/2 lb Cream cheese; room temp
- 1 lb Goat cheese
- 3 tb Fresh dill; minced
- 2 tb Fresh parsley; minced
Directions
1. Leave dough out at room temp. while preparing filling.
2. Saute mushrooms and garlic until moisture has evaporated. Let cool
completely.
3. Mix in cheeses, dill, parsley, season to taste with salt & pepper.
4. unroll phyllo and cover with a lightly moist towel. Butter 1 sheet of
phyllo; top with another buttered sheet, then another..A total of three
buttered sheets.
5. Cut the sheets into 24 squares; 6x4 and press each square into a mini
muffin pan.
6. fill each one with 1 tablespoon of the filling and refrigerate for 1/2
hour..
7. Bake at 350* until brown.
Optional garnish: Fresh julienned roma tomato, 1 for each.
NOTES : YIELDS: 75 phyllo cups
2. Saute mushrooms and garlic until moisture has evaporated. Let cool
completely.
3. Mix in cheeses, dill, parsley, season to taste with salt & pepper.
4. unroll phyllo and cover with a lightly moist towel. Butter 1 sheet of
phyllo; top with another buttered sheet, then another..A total of three
buttered sheets.
5. Cut the sheets into 24 squares; 6x4 and press each square into a mini
muffin pan.
6. fill each one with 1 tablespoon of the filling and refrigerate for 1/2
hour..
7. Bake at 350* until brown.
Optional garnish: Fresh julienned roma tomato, 1 for each.
NOTES : YIELDS: 75 phyllo cups
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