Description
These bite-sized phyllo cups are filled with creamy goat cheese, topped with fresh figs, crunchy pistachios, and a drizzle of rosemary-infused honey, making them a perfect elegant appetizer for any occasion.
Ingredients
Scale
- 1 package (15 sheets) phyllo dough, thawed
- 4 ounces goat cheese, softened
- 1/2 cup fresh figs, chopped
- 1/4 cup pistachios, chopped
- 3 tablespoons honey
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons unsalted butter, melted
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Butter a mini muffin tin.
- Layer 3 sheets of phyllo dough, brushing each with melted butter. Cut into 3-inch squares and place into muffin tin cups.
- Bake for 8-10 minutes until golden. Cool.
- Mix goat cheese with chopped rosemary, salt, and pepper.
- Fill each cup with goat cheese mixture.
- Top with figs, pistachios, and drizzle with honey.
- Serve immediately.
Notes
Phyllo dough can be tricky; work quickly to prevent drying out. Can be assembled ahead and baked just before serving.
Nutrition
- Calories: 85
- Sugar: 4g
- Fat: 5g
- Carbohydrates: 9g
- Protein: 2g