For this blog post, we’re excited to share an article written by Tracy Ceurvels of The NYC Kitchen on easy, breezy phyllo recipes perfect for a party. Read on to learn how she makes summer entertaining a snap and how you can too!
Friends coming over? Need something super easy but impressive, not to mention flavorful, to serve? I recommend these 5 recipes for phyllo dough shells. The shells are already cooked so all you have to do is add a variety of ingredients, both sweet and savory. Your guests will enjoy these one-bite treats.
My 10-year old daughter and I had fun making these one afternoon. (If you have kids, let them try adding ingredients they like; I can guarantee they’ll love making their own creations.) We made two sweet (Key Lime and Nutella-Mascarpone), two savory (Spicy Quiche and Caprese) and one that’s both (Manchego with Fresh Dates). I want to stress how easy they are to use because they’re already cooked. Sometimes phyllo can seem daunting because you have to keep brushing the dough with butter, but that’s not the case here. The hard part has been done for you; all you have to do is add the ingredients. Some may require baking while others you can serve immediately, or refrigerate until your guests arrive.
Other things you could add to the phyllo shells: Chocolate pudding; cream cheese, smoked salmon, and cornichons; honey yogurt with pomegranate seeds; English cheddar with fig jam; guacamole dusted with crushed chili pepper; grilled shrimp, chopped, with peanut sauce; almond butter and strawberry jam, ice cream with caramel sauce. Have fun thinking of ideas!
Get creative by adding ingredients you like! Each recipe below will work for about 12 mini shells.
1 cup of Nutella
3/4 cup of mascarpone at room temperature
Swirl the Nutella and mascarpone together. Add dollops into each shell. Top with a raspberry.
1/2 cup of fresh key lime juice
7 ounces of condensed milk (half of a can)
2 egg yolks
lime zest (optional)
Combine all three ingredients until blended. Using a measuring cup or bowl with a lip, pour into each shell. Bake in the oven at 350 for about 12 minutes. Remove from oven, cool for 10 minutes. Place in refrigerator for an hour or more. When you’re ready to serve, top with whipped cream and lime zest.
2 tablespoons of milk or cream
1/2 teaspoon of jalapeño pepper, minced
1/2 teaspoon of smoked paprika
1/2 teaspoon of oregano
1/2 teaspoon of cumin
1-2 ounces of shredded cheddar (and or queso)
12 pieces of chopped tomatillo (for garnish)
Whisk together eggs and spices. Pour into each shell using a measuring cup or bowl with a lip. Top with shredded cheese. Bake in the oven at 350 for about 10-12 minutes. Remove from oven and top with chopped tomatillo.
About 3-4 ounces of manchego, chopped into cubes
3 dates, chopped
Add a few pieces of manchego to each shell. Top with chopped dates. Bake in the oven at 350 for about 10 minutes.
About 3-4 ounces of fresh mozzarella, shredded (or buy the shredded version)
6 small tomatoes, sliced in half12 small fresh basil leaves or 12 sliced pieces of fresh basil
Balsamic vinegar (optional)
Add the cheese to each cup. Bake in the oven at 350 for about 10 minutes. Remove from oven and garnish with tomato, basil and a drizzle of Balsamic vinegar.
These mini shells from the Athens company are already baked, making the process of creating recipes for phyllo dough shells fun and easy.
Writer Tracey Ceurvels is a lover of food and different cultures. As a writer for The Boston Globe, The New York Daily News, Relish, Time Out New York, and other publications, Tracey has adventured all over the world, seeking out new flavors and fresh ingredients. Based in NYC, she shares her love of wanderlust and food on her blog, The NYC Kitchen. Her mission is to offer globally inspired recipes and culinary-related travel tips, food guides, and ideas to inspire others to experience joy through food. Visit her blog here: https://newyorkcity.kitchen