Did I tell you how much I love cheese…yes I love love cheese, as much as I love potatoes. Anything that has cheese as an ingredient I don’t think twice about making them. If only I could eat it everyday. I’m not really having anyone for a fancy dinner party but I think my husband is special enough to make him some treats every once in a while. Today I made him these Cream Cheese and Salmon in Phyllo. Who said you have to have a dinner party to get all fancy!
When I first discovered Phyllo Pastry I must say I was a little intimidated. Do you hear those stories about it drying up and tearing apart. I can honestly tell you I have yet to experience any of those. It’s one of those pastries I love working with, you just need to handle with a little care but I think it’s quite a forgiving pastry. And you have endless possibilities as to what you can make with Phyllo. In fact these Phyllo cups can also be filled with just about anything, spinach and feta, tuna, shrimps and the list goes on. So next time someone says working with Phyllo is difficult to work with don’t pay any attention to them. If you know me by now you will know I hate working with finnicky stuff so if I say it’s easy you have to believe me.
Just a few things to help if you are working with Phyllo for the first time:
- You have to defrost your Phyllo. Once it is completely defrosted it’s fairly easy to open up and start working.
- If you think there’s a risk of your phyllo drying out cover it with a damp kitchen towel whilst you work.
- Place your Phyllo on some parchment paper when working.
- If there’s tears and cracks don’t stress, Phyllo looks pretty no matter the tears and cracks.
I made these Cream Cheese and Salmon in Phyllo using a standard muffin pan. If you want cute, dainty ones you can try using a mini muffin pan. Those dainty ones I don’t think will work for my hubby. When I have ladies over for tea I think I will have to go that dainty route. I’ve added a tad bit of garlic to my cream cheese but if you’re having a dinner party and your favourite dinner date is coming over please feel free to leave out the garlic … haha!
For this recipe I used some fresh chives but you can also use Dill. I don’t like Dill. I have tried it but I cannot get used to the taste of it so it’s why I went the chives route. Remember when making your cream cheese filling you have to whip it well so you reach almost like a mousse like consistency.
Another snack or appetizer to try:
Cream Cheese and Salmon in Phyllo
- 2 sheets phyllo pastry
- olive oil or butter for brushing the pastry
- 50 gram smoked salmon ribbons
Cream Cheese Filling
- 250 gram low fat cream cheese
- 3 tbsp plain yogurt
- 3 tbsp chopped chives
- 1 tiny clove garlic grated (totally optional)
- pinch of chilli flakes
- 1 tbsp lemon juice
- pinch of salt
- Defrost the Phyllo Pastry. Preheat oven to 180 degrees Celsius. lightly brush each sheet with some melted butter or olive oil
- Lightly brush each sheet with some melted butter or olive oil
- Place one sheet on top of the other and cut it in halves
- Cut the halves into 4 square pieces. You should have 16 squares
- Brush a muffin pan with some butter or oil. Place three squares of Phyllo in each cup
- Bake at 180 degrees Celsius for 10-15 minutes until crisp and golden brown. Allow to cool on a wire rack
Cream Cheese Filling
- Whip the cream cheese and yogurt until light and fluffy
- Mix in the chilli flakes, lemon juice, chives, garlic and lemon juice. Add more lemon juice if you prefer it more tangy. Season with a little salt
- Fill each Phyllo Cup with the Cream Cheese filling, place a piece of salmon ribbon on top and garnish with more chives
- Serve immediately