Looking for an appetizer that's both impressive and incredibly easy to make? Then look no further than Biltong and Cream Cheese Phyllo Cups! This recipe combines the salty, savory deliciousness of biltong with the creamy richness of cheese, all wrapped in a light and flaky phyllo pastry shell.
This delightful phyllo pastry parcel which is the perfect picnic snack.
Key Information
Servings Size: 12-15 phyllo cups
Calories per Serving: Once again, the calorie count can vary based on ingredient brands and portion size, but a rough estimate would be around 150-200 calories per serving.
Time to Complete: Approximately 1 hour (including prep and baking time)
Ingredients
- 30ml (2 Tbsp) Butter, Melted
- 3 - 5 Phyllo pastry sheets
- 500g Cream cheese
- 120 grams Biltong powder
- 1/4 cup Biltong OR 36 grams of Biltong
- (2 Tbsp) Fresh thyme, chopped
- 1-2 Eggs
- Salt
- Pepper to taste
Instructions
- Preheat oven to 170°C. Grease a muffin tray and place a sheet of phyllo pastry on your work surface.
- Brush it with melted butter and place another layer of phyllo on top. Brush again with melted butter.
- Cut 12-15cm squares from the buttered phyllo pastry and line the muffin trays.
- Continue layering phyllo squares in the muffin trays until all pastry is used.
- Blend 80ml biltong in a food processor to create a fine powder.
- In a mixing bowl, combine cream cheese, biltong powder, biltong slices, thyme, and one egg.
- Season the mixture with salt and pepper to taste. Scoop the filling into the prepared phyllo cases.
- Whisk the remaining egg with a fork and a drop of water. Brush the exposed phyllo edges with the egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Serve with fig jam and your preferred chilled beverage (beer or cider).
