phyllo sheets cut into 3" squares
extra virgin olive oil
Extra Equipment List:
Mini muffin pan
Directions for Phyllo Cups:
First you need to make the phyllo cups using 3 layers of phyllo per cup. Brush the olive oil sparingly onto the 3" square of phyllo, add a 2nd layer, brush that with the olive oil or if you prefer you may use unsalted butter, then a 3rd layer of phyllo. For simplicity sake, I cut the phyllo into long strips the length of the sheet and 3" wide, layered the long sheets, then after the 3 layers were achieved I cut the strip into 3" lengths with a scissors. If you prefer you may use entire sheets, then cut accordingly. 2 1/2" squares will work just as well. Fit each layered phyllo square into the mini muffin pan and press them into place. Bake at at 350 degrees until they turn golden brown. Set aside. These keep nicely for weeks if stacked on a tray and covered with a cloth, so they can be made well in advance.
Directions for the Filling:
To make the filling mix equal portions of Gorgonzola Dolce and Mascarpone cheeses at room temperature. If you'd prefer, you may use Maytag Blue or goat cheese instead of the Gorgonzola. Put a heaping teaspoon full into each phyllo cup and top with a toasted walnut half or pieces. Set aside. Fill your small squeeze bottle (8oz.) with a light honey (clover, acacia or orange blossom) and add 1 1/2t of vanilla paste, then shake or stir to mix thoroughly. Now drizzle over the phyllo cups and serve. (These photos were taken before the honey was added).