Phyllo Cups with Two Cheeses and Crispy Parma Ham
Description
Buy phyllo pastry from a supplier with a rapid turnover - phyllo past its prime is dry, crumbly and difficult to work with. Cover unused phyllo with a damp cloth while you\'re working to prevent it becoming brittle.
Ingredients
At a glance
Appetizers - Snacks
Serves
8
1 roll (500 g) of phyllo pastry
? 120 g melted butter
3-4 slices of Parma ham
250 g cream cheese or creamed cottage cheese
100 g smoked cheese
1 t (5 ml) Ina Paarman\'s Green Onion Seasoning
2 T (30 ml) finely sliced chives
? 120 g melted butter
3-4 slices of Parma ham
250 g cream cheese or creamed cottage cheese
100 g smoked cheese
1 t (5 ml) Ina Paarman\'s Green Onion Seasoning
2 T (30 ml) finely sliced chives
Methods/steps
Pre-heat the oven to 200?C
Butter one sheet of phyllo pastry, cover with a second sheet and cut into 16 squares about 10cm x 10cm (cutting with a pastry wheel gives the best results)
Brush the 24 hollows of two muffin pans with butter
Place 2 squares on top of each other to form a star shape (see illustration)
With your fingers, push the pastry into the hollows of the muffin pan
Continue in this way until all 24 pan hollows are lined
Bake for 8-10 minutes until golden
To Crisp The Ham
----------------
Turn the oven to its lowest setting between 80?C and 100?C
Place the Parma ham slices onto a cooling rack on top of a bigger baking tray in the oven
Dry out for 30 minutes
Switch the oven off and leave the ham in the oven for another half an hour
Snip with scissors into smaller pieces for garnishing
Store in an airtight container if not using immediately
The Filling
------------
Spoon the cream cheese into a medium mixing bowl
Grate the smoked cheese (including the brown outside - it is not rind, but discoloration from the smoking)
Add the grated smoked cheese, Green Onion Seasoning and sliced chives to the cream cheese and blend together
To Serve
--------
Spoon a tablespoon of cheese filling into each phyllo cup
Top with crispy Parma ham and garnish with extra chives
Serve at room temperature with a glass of cold sparkling wine
Butter one sheet of phyllo pastry, cover with a second sheet and cut into 16 squares about 10cm x 10cm (cutting with a pastry wheel gives the best results)
Brush the 24 hollows of two muffin pans with butter
Place 2 squares on top of each other to form a star shape (see illustration)
With your fingers, push the pastry into the hollows of the muffin pan
Continue in this way until all 24 pan hollows are lined
Bake for 8-10 minutes until golden
To Crisp The Ham
----------------
Turn the oven to its lowest setting between 80?C and 100?C
Place the Parma ham slices onto a cooling rack on top of a bigger baking tray in the oven
Dry out for 30 minutes
Switch the oven off and leave the ham in the oven for another half an hour
Snip with scissors into smaller pieces for garnishing
Store in an airtight container if not using immediately
The Filling
------------
Spoon the cream cheese into a medium mixing bowl
Grate the smoked cheese (including the brown outside - it is not rind, but discoloration from the smoking)
Add the grated smoked cheese, Green Onion Seasoning and sliced chives to the cream cheese and blend together
To Serve
--------
Spoon a tablespoon of cheese filling into each phyllo cup
Top with crispy Parma ham and garnish with extra chives
Serve at room temperature with a glass of cold sparkling wine
Additional Tips
Buy phyllo pastry from a supplier with a rapid turnover - phyllo past its prime is dry, crumbly and difficult to work with. Cover unused phyllo with a damp cloth while you\'re working to prevent it becoming brittle.
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