Goat Cheese Phyllo Cups with Honey and Pistachios Recipe
Goat Cheese Phyllo Cups with Honey and Pistachios
These uniquely crunchy, creamy bites bring just the right amount of sweetness to a spread.
Serves: 8Prep: 10 minutesCook: 10 minutesTotal: 20 minutes
Serves: 8
Ingredients
- 1 box (1.9 oz.) frozen mini phyllo shells
- 2 oz. goat cheese
- 1⁄2 cup mascarpone cheese
- 1 tsp. lemon zest
- Pinch cinnamon
- 2 tsp. honey, plus more for drizzling
- 3 tbsp. roughly chopped, roasted, salted pistachios
Directions
- Preheat oven to 350°F. Place frozen shells on rimmed baking sheet. Bake 3–5 minutes until crisp. Cool. Shells may be crisped up to 4 hours before serving.
- In medium bowl, beat goat cheese until smooth. Add mascarpone, lemon zest, cinnamon and honey. Transfer to zip-top bag. Filling may be made and refrigerated up to 1 day ahead.
- Snip off corner of bag. Pipe filling into shells. Drizzle each with honey, then top generously with pistachios. Serve immediately, refrigerating any leftovers.
Serves: 8
Ingredients
- 1 box (1.9 oz.) frozen mini phyllo shells
- 2 oz. goat cheese
- 1⁄2 cup mascarpone cheese
- 1 tsp. lemon zest
- Pinch cinnamon
- 2 tsp. honey, plus more for drizzling
- 3 tbsp. roughly chopped, roasted, salted pistachios
Directions
- Preheat oven to 350°F. Place frozen shells on rimmed baking sheet. Bake 3–5 minutes until crisp. Cool. Shells may be crisped up to 4 hours before serving.
- In medium bowl, beat goat cheese until smooth. Add mascarpone, lemon zest, cinnamon and honey. Transfer to zip-top bag. Filling may be made and refrigerated up to 1 day ahead.
- Snip off corner of bag. Pipe filling into shells. Drizzle each with honey, then top generously with pistachios. Serve immediately, refrigerating any leftovers.
| Amount per serving | |
|---|---|
| Calories | 120 |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Cholesterol | 20mg |
| Sodium | 115mg |
| Total Carbohydrate | 7g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 4g |