Elevate your appetizer game with these bite-sized crispy phyllo shells filled with prosciutto, goat cheese, figs, and pistachios and finished with hot honey
Crispy, Crunchy, Creamy
I love a great appetizer, don’t you? There are days, especially when it’s test kitchen days where I won’t have meals per se but will rather have appetizers and finger foods.
They are just so much easier for me when I’m trying to photograph a recipe and grab a bite at the same time.
You’ll love these little crispy appetizers as they come together no time and are a huge crowd favorite!
Grab Your Ingredients
So I LOVE figs, to the point that I just bought 2 fig trees. However as we all know, fresh fig season is short. Therefore, if you can’t find fresh figs when you go to make this, you can use reconstituted dried figs OR other fruits.
- Phyllo Dough – this is found in the freezer section
- Fresh Figs – see below about substitutions
- Brushing Liquid – I like to use a mixture of melted butter and olive oil
- Prosciutto – this paired with figs is a classic
- Pistachios – for that crunchification
- Goat Cheese – for a different tangy profile
- Honey – I went with hot honey but you can use regular honey
Layer, Brush, Repeat
The only thing you really have to pay attention to is your unused sheets of phyllo dough. You definitely want to keep them covered when you’re not using them. Once they dry out, it’s kind of a lost cause.
- Brush either parchment paper or foil with your butter oil mixture and lay down 3 sheets.
- Brush some of the mixture over top of the sheet and add another 3 layers.
- Repeat until the final layer is placed and you’ve brush it with the butter mixture.
- Using a pizza cutter or a sharp knife, cut the sheets into 12 squares.
- Lightly spray a mini-muffin tin. Place each square into the well of the tin.
- Add a piece of prosciutto, some goat cheese, and a fig half.
Hot Honey FTW
- Drizzle over a bit of hot honey bake these until golden, brown, and delicious!
Bake Until GBD – Golden, Brown & Delicious!
As soon as these are done, pull them from the oven and immediately remove them from the muffin tin and place on a cooling rack.
If you leave them in the tin to cool, you can cause the bottom to get soggy. And let’s be real here, no one likes a soggy bottom.
Perfect Hot, Warm, or Chilled
When you’re ready to serve these, add a bit more chilled prosciutto, the pistachios and more hot honey.
These store beautifully in the fridge for up to 3 days. To reheat I just pop them into a preheated 400F oven for a few minutes just to crisp up the shells.
There’s really no good enough substitute for phyllo dough. Sure you can use puff pastry but you won’t get that same crispy crunch as you would with phyllo.
- Meat – salami, pepperoni, ham, speck, jamon
- Cheese – brie, cream cheese, Gouda, ricotta, mascarpone
- Nuts – pecans, walnuts, pine nuts
- Fruits – peaches, demon seeds (cherries), pears, apples, cranberries
- Preheat oven to 375F. Lightly spray a 12-well mini muffin tin, set aside.
- Mix together the melted butter and olive oil. Lay a piece of parchment paper down on your work surface. Working quickly, lay down 3 sheets of phyllo dough. Keep the remaining sheets covered so they do not dry out. Brush the top of the 3-sheets with the butter mixture. Add 3 more layers of phyllo pastry, brush and repeat until all of the sheets are used up.
- Using a pizza cutter or very sharp knife, cut the sheet into 12 even pieces (three long rows and 4 short rows). Take one square stack of phyllo dough and gently push into the prepared muffin tin. Repeat until all of the squares are in a well.
- Evenly divide the prosciutto, goat cheese, and figs place them into the wells. Drizzle a light drip of hot honey. Bake for 15-17 minutes or until the phyllo dough is crispy and cooked through.
- Remove from the oven and immediately transfer from the muffin tin to a cooling rack. If desired, right before serving garnish with few more pieces of chilled prosciutto, the pistachios and more hot honey.
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