10 minutes to prep, 10 minutes to cook – party appetizers don’t get much easier than these filo cups. Filled with sweet chilli jam, a ribbon of prosicutto and creamy blue cheese, they’re sweet, salty, spicy and a wonderful crowd pleaser for any occasion.
Even if you THINK you don’t like blue cheese, I truly think you’ll like these. This combination is maybe one of my favorites, ever. It’s got all the best sweet, salty, spicy AND crunchy things going on and makes a wonderful party bite, appetizer or game day snack.
The blue cheese isn’t super strong and it’s tempered down with the sweet chilli and the prosciutto, so you just get a creamy savouriness rather than anything too overpowering.
They’re also very quick to prep and cook, plus you can prepare them ahead of time and then just pop them into the oven when you’re ready to serve. While they’re best served hot, they’re also totally fine cold. I like to serve with a few thyme leaves scattered on top and extra sweet chilli jam on the side.
Ingredients
- Filo pastry. Also known as phyllo, this very light, lovely pastry is perfect for little bites like this. It’s less heavy than puff pastry, cooks quicker and gets super crispy – exactly what you want in a little cup like this. It does like to dry out though, so make sure you’re covering any sheets that you’re not working with so that they don’t dry out. If they do, they’ll break easily and it’ll get tricky to work with them.
- Sweet chilli jam. This sweet, spicy magic of a sauce is wonderful paired with the salty prosciutto and creamy, slightly funky blue cheese. If you don’t have sweet chilli jam, use honey or sweet chilli sauce instead.
- Prosciutto. The beauty of using this gorgeously fine cured meat is that it gets lovely and crispy very quickly in the oven. It can be a little expensive, but you could use regular ham, Serrano ham, pancetta or streaky bacon instead if you like.
- Blue cheese. I prefer using a creamy, milder blue cheese here, rather than anything TOO strong. My favourite is Castello’s creamy blue cheese which you should be able to easily find at a regular store, or anything else marked as ‘creamy blue cheese’. If you really don’t want to use blue cheese, swap it for brie, camembert, gruyere, feta or mozzarella.
You’ll also need a mini muffin tin to make these bites. I like this mini muffin tin from Amazon if you need one!
How to make them
Grease your mini muffin tin (butter or cooking spray is great). Lay out one sheet of filo pastry, brush with olive oil, then lay another sheet on top. Brush that sheet with more olive oil, then lay another sheet on top. Cut your pastry into small squares, roughly 2″ or 5cm squared. I like to cut a test square first to make sure it does fit in the tin. Press each square into your mini tin.
Spoon a little sweet chilli jam into the filo cups, then top with a slither of prosciutto and a cube of blue cheese. Bake for 10 minutes, until the pastry is crispy around the edges, the cheese has melted and the prosciutto is crispy. Carefully remove from the tin, arrange on a serving plate and then scatter over thyme leaves. Serve while hot, crispy and gooey.
Got a question?
I know blue cheese is divisive, so if you’re not a fan, use something like brie, camembert, feta, mozzarella or gruyere.
Yes, you definitely can! Streaky bacon is best.
You can assemble the filo cups the day before you want to bake them, then just pop them in the fridge and cover well to stop the filo pastry from drying out.
Like this recipe? Here are more easy appetizer ideas for you
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
Print
Blue Cheese, Prosciutto and Sweet Chilli Filo Cups
- Total Time: 20 minutes
- Yield: 24 cups 1x
- Diet: Low Calorie
Description
10 minutes to prep, 10 minutes to cook – party appetizers don’t get much easier than these filo cups. Filled with sweet chilli jam, a ribbon of prosicutto and creamy blue cheese, they’re sweet, salty, spicy and a wonderful crowd pleaser for any occasion.
Ingredients
- 3 sheets of filo pastry (also known as phyllo pastry)
- Olive oil or butter for greasing
- 6 slices of prosciutto
- 1/3 cup sweet chilli jam
- 2.5oz/70g creamy blue cheese
- A handful of fresh thyme leaves
Instructions
- Prepare the filo (phyllo). Start by heating your oven to 260F/180C fan. Lightly grease your mini muffin tin with butter or oil (or cooking spray. Lay out one sheet of pastry on a flat surface, then brush it all over with olive oil. Lay another sheet of pastry on top, and brush again with olive oil. Finish with another piece of pastry on top of that. PRO TIP: Filo is a delicate pastry that loves to dry out, so keep any sheets you’re not using well covered.
- Arrange the filo cups. Cut the layered filo into squares, with sides of roughly 2.5″/5cm. I like to cut a test square first, to make sure it’ll fit into the tin. A little overhang is good, but you don’t want too much as it becomes tricky to eat. Press each filo square into your mini muffin tin.
- Fill and bake the cups. Spoon in about half a teaspoon of sweet chilli into each cup, then top with a slither of prosciutto. Finish with a cube of blue cheese, then transfer to the oven for about 10 minutes, until the pastry is golden, the cheese has melted and the prosciutto is nice and crispy.
- Garnish and serve. Carefully remove the cups from the tin and transfer them to a serving platter. Scatter over the thyme leaves, then serve right away, while hot and gooey.
- Prep Time: 10
- Cook Time: 10
- Category: oven
- Method: appetizers
- Cuisine: american
Nutrition
- Serving Size: 3 cups
- Calories: 151
- Sugar: 1.7g
- Sodium: 380.8mg
- Fat: 12.1g
- Saturated Fat: 4.1g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 6.4g
- Fiber: 0.4g
- Protein: 4.5g
- Cholesterol: 15.9mg
Keywords: phyllo cups
0 Comments