Ingredients
-
2
-
4
-
3
-
1
-
2
-
1
-
1/3
-
1/2
-
1/2
-
1/4
-
1
-
1/8
-
1/8
-
-
Directions
Feta Custard in Phyllo Cups, This originally came from Better Homes & Gardens These little guys were scarfed up in no time at a party I made them for Everyone raved about them! I personally couldn’t keep away from them and ate quite a few! 🙂 The filling can also be mixed by hand if you don’t have an electric mixer and don’t mind a few small lumps , Fabulous! I made these for a starter for our Easter Day Lunch today, and they were all gone by the time we were ready for our second aperitif drinks!! I made them exactly as written, and used my small cake/bun trays for them We all loved the Tapenade type topping A real keeper – thanks flower7 – an easy and elegant starter! Thanks for posting this recipe FT:-)
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Steps
|
1
Done
|
Preheat Oven to 325f Combine Cheeses, Egg, Lemon Juice and Flour With an Electric Mixer on Medium Speed Until Almost Smooth. |
|
2
Done
|
Place Phyllo Shells on a Baking Sheet. |
|
3
Done
|
Spoon Cheese Mixture Evenly Into Shells, Using a Heaping 1 Teaspoon Per Shell. |
|
4
Done
|
Bake For 15-17 Minutes or Until Shells Are Lightly Browned and Crisp, and Filling Is Very Lightly Browned (i Do Mean Very!). |
|
5
Done
|
Meanwhile, in a Small Bowl, Stir Together Olives, Oregano, Olive Oil, Vinegar, Garlic, Cumin and Cayenne. |
|
6
Done
|
Sprinkle Olive Mixture Evenly Over Tops of Baked Custard. |
|
7
Done
|
Serve Immediately. |
