Fig and Goat Cheese Phyllo Cup Recipe
This is a very easy appetizer recipe. All you need is phyllo dough, fresh figs, dried figs, goat cheese and a bit of sugar. I "bruléed" the fresh figs to add another dimension of flavor and served them in the cute phyllo cups.
It feels like the end of the summer already; figs are already peaking and I'm anxious to cook with what's ready to ripen on our trees. I'm so excited and I can't wait!
Yields: 12 mini appetizers2 dried Calimyrna figs, stemmed and diced
4 ounces goat cheese, at room temperature
1 tablespoon goat milk (or milk)
1 clove pickled garlic (or fresh garlic clove), puréed
1 tablespoon garlic chives, snipped
3 fresh green figs
¼ teaspoon mixed black, green and pink peppercorns
1 teaspoon fresh thyme
5 sheets phyllo dough, thawed
½ teaspoon salt
2 tablespoons granulated sugar
2 tablespoons vegetable oil
3 tablespoons unsalted butter, melted
Preheat oven at 350°F.
Making bruléed figs: Place the sugar in a flat, small plate. Stem the fresh figs and cut them into quarters, lengthwise. Coat the figs in sugar on both sides. Sprinkle with more sugar if necessary, then caramelize with a culinary torch until the sugar melts and starts to bubble. The sugar will caramelize and can burn fast, so watch it carefully as it changes color until the sugar crust is formed.
For the flavored goat cheese: In a small bowl, combine the chives, garlic, goat milk, dried figs, thyme, salt, pepper and goat milk. Mix well until smooth. Set aside.
Working with phyllo dough:
For easy clean up, lightly oil 12 non-stick, scalloped-edge petit four pans. Cut the phyllo dough into squares that fit into the molds.
Brush a square of phyllo dough with a thin layer of melted butter using a silicone brush. Stack the phyllo squares and line each mold with 5 layers of squares. Repeat until all the phyllo sheets are used. Using scissors, cut the excess phyllo dough around the edge of the mold.
Bake for 6-8 minutes until golden.
Fill the phyllo cups with the flavored goat cheese and top with the bruléed figs. Garnish with fresh thyme.
Serve warm or at room temperature.
You could use the phyllo dough scraps as topping for a healthy fruit "crumble-style" dessert.
When working with phyllo dough, I use a spray bottle filled with water to maintain the same level of moisture and I cover the dough with a dampened cheese cloth. But most important, the key to not tearing phyllo dough is to work fast with no interruptions!
For a healthier version, you could replace the butter with olive oil or butter-flavored vegetable spray and use an egg white to seal the bottom of the phyllo cups.Published By: on August 12, 2013.