cheese puff cups with fig preserves

Categories: Appetizers, Posted by Sandy Bergsten


12 ounces cream cheese, softened

¼ cup minced onion

4 egg yolks, slightly beaten

dash of cayenne pepper

¼ cup fig preserves (approximately)

4 boxes Athens Mini Fillo Shells (15 phyllo cups per box)



Combine cream cheese, onion, eggs and cayenne pepper in a bowl.

Spoon mixture into Fillo cups (about 2/3 full). Top with a ¼ tsp of fig preserves.

Return to plastic tray, cover with plastic wrap and freeze.

Preheat oven to 375.

Place frozen cups on a cookie sheet and bake for 8 minutes or until bubbly.


Makes 60

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