These phyllos bites are just that, they are bite size, making them the perfect size to just pick up and pop in your mouth. In fact, when I took a couple over to my husband to try, he did just that, picked up 2 or 3 off the plate and popped them straight into his mouth. (Shortly afterwards I found him making his way into the kitchen to pop a few more in his mouth; I guess he liked them.)
Ricotta Mushroom Phyllo Bites
Recipe by Caroline
Pictures by Caroline
Yields 12
Prep time: 10 minutes
Cook time: 12-14 minutes
Ingredients
3/4 cup finely chopped white mushrooms, roughly 3 large mushrooms
3/4 cup ricotta cheese
2 tablespoons Parmesan cheese
1 1/2 tablespoons freshly chopped parsley
dash of salt
4 sheets frozen phyllo dough, thawed
1 tablespoon unsalted butter, melted
**not an ingredient, but you will need a 12-count mini muffin tin
- Preheat oven to 375 degrees F.
- In a bowl combine chopped mushrooms, ricotta cheese, Parmesan cheese, parsley and a dash of salt. Mix thoroughly and set aside.
- To prepare phyllo cups. Lay a sheet of phyllo dough out on a piece of waxed paper. Brush the dough with the melted butter. Place another sheet of dough on top and brush with more butter. Repeat with remaining dough.
- Using a sharp knife, trim off the uneven edges, and then cut into 12 uniform square pieces. Using your thumb, gently press each piece of dough into a mini-muffin cup. As you press the dough in, fold the corners into each other to form a cup.
- Spoon the cheese filling into the cups. Bake for 12 to 14 minutes until the pastry is golden on the tips. Remove from oven and let cool for 5 minutes. Using a small spoon, remove the phyllo cups from the pan. Serve warm (or cool, but they are better warm).
1 comment:
I made these for a party last week and they were a hit!
thanks for your recipe.
Post a Comment