Ingredients Jump to Instructions ↓

  1. 6 Filo pastry

  2. 1/4 cup 59ml Hazelnut oil - warmed Vegetable oil Fromage Blanc Filling

  3. 8 oz 227g Fromage blanc

  4. 2 oz 56g Med-strong goat cheese **

  5. 2 Eggs

  6. 1/4 cup 59ml Whipping cream Salt - pepper

  7. 2 Basil leaves - minced (medium)

  8. 1/4 teaspoon 1 1/3ml Dried rosemary

  9. 1/8 teaspoon 0.6ml Dried thyme

  10. 1 tablespoon 15ml Hazelnut oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * (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.


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