Whether you need a snack or an easy appetizer for guests, these little baked phyllo cups are filled with creamy cheese and topped with fruit preserves for a fancy looking treat.
Christmas eve is tomorrow and my holiday spirit couldn’t be any more lacking. Not that I am a Grinch about it, in fact I wish I was more spirited but with moving, painting, warm weather, not buying Christmas presents this year because of the move, not decorating because of the move, and having little time for fun holiday baking beyond teaching my friend Haley how to make potica (which you missed out if you didn’t catch that documentary on my Snapchat) I didn’t have much time to stock up on my Christmas spirit. I make a few attempts but none of them stuck beyond the moment. I’m just exhausted and cannot wait to hide away in a kitchen with my dad to bake all the things, get a good cheeseburger, play card games, and see Star Wars (again).
But speaking of my lack of time in the kitchen lately, the move is hugely to blame for that one. It’s a little difficult baking and cooking in a kitchen filled with boxes, while you are still trying to finish painting the walls, and have no idea where half of your tools are. But I am beginning to see the light and think it is about 90% done! Meanwhile, we still have had to eat and often scavenged whatever randomness there was to be found in the pantry or fridge. I tend to resort to snacks for dinner and was tempted to resort to my usual platter of cheese, fruit and crackers. After finding a sleeve of phyllo cups however, I decided to get a little fancy-schmancy with some spreadable white cheddar cheese from The Laughing Cow. These little crispy cups of cheesy goodness are topped with a dollop of preserves and a sprinkle of fresh rosemary which I serendipitously plucked off my plant. You could even throw this together as a last minute party appetizer and it’d look like you spent a lot more time on it than you did.
One year ago: Rosemary Mac & Cheese
Two years ago: Eggnog Dip with New York Style Sweet Swirls Snack Crisps
Four years ago: Red Velvet Truffle Stuffed Funfetti Cupcakes
BAKED CHEESE AND JAM PHYLLO CUPS
1 box frozen mini phyllo shells (15 shells)
6 oz. (8 wedges) The Laughing Cow white cheddar spreadable cheese
1/4 cup plain Greek yogurt
About 1/2 cup fruit jam or preserves flavor of choice
Fresh rosemary, chopped (optional)
- Preheat oven to 350 degrees. Place phyllo cups on a rimmed baking sheet, set aside.
- In a medium bowl, blend together the cheese and yogurt.
- Spoon/pipe about a tablespoon of the cheese mixture into each cup, leaving a slight indentation for the preserves.
- Bake for 8 minutes. Remove from oven and immediately top with about a teaspoon of preserves. Sprinkle with rosemary if desired and serve immediately.
Source: The Spiffy Cookie original
Disclosure: The Laughing Cow® provided me with product for this promotion. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.