Phyllo Cups
An hors d'oeuvres with multiple variations to fit any party or theme!
Ingredients
- 30 phyllo cups 2 packs of 15
Habanero-Apricot Jelly
- 10 teaspoons Habanero-Apricot Jelly
- 1 container garlic cheese spread or vegan cream cheese
- ½ cup whole toasted pecans*
- 1 sprig fresh thyme
Fig Rosemary and Red Wine Jam
- 10 teaspoons Fig Rosemary and Red Wine Jam
- Vegan feta block cut into cubes
- ½ cup pitted green olives halved
- 1 sprig fresh rosemary
Cranberry Mustard
- 5 teaspoons Cranberry Mustard
- Vegan cheddar block cut into cubes
- 1 head whole roasted garlic*
- 1 large sprig fresh dill
Instructions
- Preheat oven to 350°F. Place the phyllo cups on a baking sheet or in a large skillet. Bake for 4-5 minutes until golden and crisp. Set aside to cool.
- Fill 10 cups with 1 teaspoon of Habanero-Apricot Jelly. Add 1 teaspoon of garlic cheese spread or cream cheese. Press a pecan into the cheese and garnish with fresh thyme.
- Fill 10 cups with 1 teaspoon Fig Rosemary and Red Wine Jam. Add 1-2 cubes vegan feta and press a halved olive next to the cheese. Garnish with fresh rosemary.
- Fill 10 cups with ½ teaspoons Cranberry Mustard. Add 1 cube cheddar cheese and one clove of roasted garlic. Garnish with fresh dill.
- Serve on a beautiful plate and enjoy!
Notes
For the roasted garlic, simply slice the top off of one whole garlic bulb (leaving the papery skin on!). Place in a baking vessel or a piece of foil and drizzle with olive oil, salt and pepper. Bake at 400°F for about 40 minutes, until the cloves are golden and soft.
To toast the pecans, add to a dry skillet and bring to medium-high heat. Cook for a few minutes, until fragrant, stirring constantly. Let cool completely.
These phyllo cups are best eaten in the first hour of being made.