Best 3 Gorgonzola Phyllo Cups Recipes

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Looking for a quick and easy appetizer that will impress your guests? Gorgonzola phyllo cups are the perfect solution! These savory pastries are filled with a creamy gorgonzola cheese filling and baked until golden brown. The combination of crispy phyllo dough and tangy cheese is irresistible, and they're sure to be a hit at your next party or gathering.

Here are our top 3 tried and tested recipes!

GORGONZOLA PHYLLO CUPS



Gorgonzola Phyllo Cups image

These tasty bites come together in minutes. The rich flavors of gorgonzola, apples and dried cranberries are perfect for the season.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 5

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1-1/3 cups crumbled Gorgonzola cheese
1/2 cup chopped apple
1/3 cup dried cranberries
1/3 cup chopped walnuts

Steps:

  • Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells., Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

GOAT CHEESE SOUFFLES IN PHYLLO CUPS WITH FRISéE SALAD



Goat Cheese Souffles in Phyllo Cups with Frisée Salad image

Categories     Salad     Leafy Green     Appetizer     Bake     Goat Cheese     Radish     Chive     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

For phyllo cups
6 (17- by 12-inch) phyllo sheets, thawed if frozen
1/2 stick (1/4 cup) unsalted butter, melted
For soufflé filling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
finely grated Parmigiano-Reggiano (1/2 cup)
5 oz soft mild goat cheese, crumbled (2/3 cup)
For salad
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
8 oz frisée, torn into bite-size pieces (8 cups)
6 radishes, cut into very thin wedges
3 tablespoons chopped fresh chives
Special Equipment
a muffin pan with 12 (1/2- or 1/3-cup) muffin cups

Steps:

  • Make cups:
  • Preheat oven to 375°F.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
  • Cut buttered stack into 6 (4 1/2-inch) squares with a sharp knife, trimming sides as needed. Line each of 6 muffin cups with a square. Make 6 more phyllo cups (4 are extra, in case of breakage) in same manner with remaining pastry sheets and butter.
  • Bake cups in middle of oven until golden, about 8 minutes, then cool completely in pan on a rack.
  • Make filling:
  • Increase oven temperature to 400°F.
  • While cups are cooling, melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bringto a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes. Remove from heat and whisk in mustard, yolks, and 1/4 cup Parmigiano-Reggiano until combined, then fold in goat cheese. (Cover surface of mixture with wax paper if not using immediately.)
  • Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
  • Spoon batter into 8 phyllo cups and sprinkle with remaining Parmigiano-Reggiano. Bake in middle of oven until soufflés are puffed and golden, about 15 minutes.
  • Make salad while soufflés bake:
  • Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified.
  • Just before soufflés are ready, toss frisée and radishes in a large bowl with just enough dressing to coat. Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each.
  • Place a soufflé cup in each salad and serve immediately.

BLUE CHEESE AND PEAR TARTLETS



Blue Cheese and Pear Tartlets image

Tasty, hot appetizers that take little time to prepare but will impress your guests!

Provided by BOLLIVEB

Categories     Appetizers and Snacks     Pastries

Time 35m

Yield 15

Number Of Ingredients 5

4 ounces blue cheese, crumbled
1 ripe pear - peeled, cored, and chopped
2 tablespoons light cream
ground black pepper to taste
1 (2.1 ounce) package mini phyllo tart shells

Steps:

  • Pre-bake phyllo shells according to package directions. Set aside to cool.
  • Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.

Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g

Tips:

  • Prepare the phyllo cups in advance: You can make the phyllo cups up to 2 days ahead of time and store them in an airtight container at room temperature. This will save you time on the day of your party.
  • Use a variety of fillings: Gorgonzola cheese is a great option for these cups, but you can also use other types of cheese, such as feta, cheddar, or mozzarella. You can also add other ingredients to the filling, such as cooked bacon, chopped nuts, or diced vegetables.
  • Make sure the phyllo cups are crispy: The phyllo cups should be crispy and golden brown when they come out of the oven. If they are not, put them back in the oven for a few minutes longer.
  • Serve the phyllo cups warm: The phyllo cups are best served warm, so make sure to heat them up before serving. You can heat them up in the oven or microwave.

Conclusion:

Gorgonzola phyllo cups are a delicious and easy-to-make appetizer that is perfect for any party or gathering. With a few simple ingredients, you can create a tasty and elegant snack that your guests will love. So next time you are looking for a quick and easy appetizer, give gorgonzola phyllo cups a try!

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