Baked phyllo dough is a beautiful thing. You can shape it in mini muffin pans and bake it up all golden brown and butter scented. Phyllo pastry cups can hold most anything and taste heavenly. I decided to add plump, juicy blackberries nestled on top of two kinds of smooth and creamy cheeses and sweetened with honey!
Don’t let phyllo dough scare you away. It is so delicious and it really is easy to use. The trick is to thaw it completely and keep it pliable as you work. Plastic wrap helps or you can use a dampened paper towel. You can easily substitute other kinds of berries and extracts to make your own culinary delight!
Blackberry Phyllo Cups
Yield 12, 1-3/4" - 2" cups
6 ounces fresh blackberries
4 large basil leaves
1/4 teaspoon vanilla extract
2 tablespoons granulated honey (to mix with cheese)
2 teaspoons granulated honey (to mix with berries)
4 ounces goat cheese
4 ounces cream cheese
2 tablespoons butter/vanilla flavoring
7 sheets of phyllo dough, thawed
1/2 cup melted butter
Preheat oven to 350 degrees. Take cream cheese and goat cheese out of refrigerator to soften.
Rinse berries and save out 3 berries. Leave the berries a little wet. Combine the remaining berries with basil, granulated honey, and vanilla, let stand.
Melt butter. Roll out 6-7 sheets, thawed, ready-made phyllo dough and brush melted butter on all layers, cut into 3" x 4" rectangles. Make 12 phyllo rectangles and press into a small muffin pan with 12, two-inch molds. The dough dries quickly so keep a piece of plastic wrap handy. Sprinkle a few pie weights in the bottom and bake for 5-7 minutes. Let them cool in the pan, while sitting on a rack.
Attach the paddle to mixer and in a mixer bowl beat goat cheese, cream cheese, butter/vanilla flavoring, granulated honey, and three berries. Beat until mixture is well combined.
Spoon approximately 1-2 teaspoons of cheese mixture into the completely cooled phyllo cups. Place berry mixture on top.
Sugar may be used in place of the granulated honey.