Pimento Cheese Mini Phyllo Cups Recipes

PIMENTO CHEESE MINI PHYLLO CUPS

Steps:

• Preheat oven to 350 degrees.
• Take a sheet of phyllo and brush with melted butter.
• Place another sheet on top and repeat until you have four sheets stacked up.
• Cut phyllo sheets into small equal squares that will fit into the cups of a mini muffin pan. Press each square into the cups of a mini muffin pan, making the phyllo form into a cup shape.
• Scoop a teaspoon of palmetto cheese into each mini phyllo cup.
• Sprinkle with chopped bacon.
• Bake for 10 minutes or until the pimento cheese has melted.
• Serve immediately.

SURPRISE INSIDE PIMENTO CHEESE TARTLETS

Steps:

• Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
• In a small bowl, whisk together the mayonnaise, salt, pepper, mustard powder, smoked paprika, Worcestershire sauce, and hot sauce. Stir in the pimentos. Fold in the grated cheese until the mixture is well incorporated.
• Place the phyllo tart shells on the baking sheet. Add ½ teaspoon of the strawberry jam to the bottom of each shell. Top with a teaspoon of the pimento cheese mixture.
• Bake the tartlets for 10 minutes or until golden and bubbly. Remove from heat and transfer to a platter. Serve immediately.

PIMENTO CHEESE APPETIZERS

Steps:

• Place phyllo cups on baking sheet.
• Spoon 1 teaspoon pimento cheese into each phyllo cup.
• Bake in preheated 350 degree oven about 5 minutes.
• Sprinkle with bacon bits.
• Bake another 5 minutes, or until cheese is melted.
• Garnish, if desired, with green onion and/or parsley.
• Serve while warm.

CHOCOLATE-NUT PHYLLO CUPS

Steps:

• In a small heavy saucepan stir together honey and cornstarch. Add half and half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 more minutes . Remove from heat. Gradually stir some of the hot mixture into the egg yolks. Return all to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes longer. Move to a small bowl. Cover surface with clear plastic wrap. Chill.
• In a bowl combine ground walnuts and granulated sugar. Set aside. Unfold phyllo. Place one sheet of phyllo on work surface; brush with some of the 3 tablespoons melted margarine or butter. Sprinkle evenly with one-third of the nut mixture. Repeat brushing, sprinkling, and layering 2 times. Cover with remaining sheet of phyllo; brush top with melted margarine or butter. Trim edges. Cut phyllo stack crosswise in fourths, and then lengthwise in thirds, to form twelve 4-inch squares.
• Gently press phyllo squares into twelve greased 2-1/2-inch muffin cups, allowing edges to extend upward.
• Bake in a 350*F. oven for 10-15 minutes or until golden. Cool completely on a wire rack. Carefully remove cups from pan. (If desired, cups may be baked ahead of time, then placed in a rigid plastic container and frozen up to 1 week. To thaw: let stand at room temperature 20-30 minutes.)
• To serve:
• In a small, heavy saucepan melt the 1 ounce chocolate and the 1 tablespoon margarine or butter over low heat, stirring until smooth, Remove from heat. Stir in the powdered sugar and the first 1/2 teaspoon vanilla. Add hot water, 1 teaspoon at a time, until it reaches drizzling consistency. Lightly drizzle melted chocolate on dessert plates. Sift cocoa powder over chocolate. (Chocolate can also be drizzled over edges and insides of cups.)
• In a small, chilled mixing bowl, beat the whipping cream and remaining 1/2 teaspoon vanilla with an electric mixer on medium speed until soft peaks form; fold in chilled egg yolk mixture. Spoon cream into each phyllo cup. Top each with grated chocolate, if desired.Sprinkle with cinnamon if desired. Serve immediately. Makes 12 servings.

SPICY SAUSAGE RANCH PHYLLO CUPS

Steps:

• Cook and crumble the breakfast sausage. Let cool.
• Preheat oven to 350 degrees.
• Stir together the sausage, Ranch dressing and cheese in a medium bowl. Fill the phyllo cups.
• Place filled phyllo cups on a baking sheet. Bake for 12 to 15 minutes.