Lava Flow Phyllo Shells
Indulge in these Volcanic Cheese Blossom Phyllo Dough Shells, where crispy layers of phyllo cradle a rich smoky Gouda and Gruyère filling that oozes like lava. Paired with a vibrant charred bell pepper coulis, each bite delivers a perfect blend of flavors and textures that ignite the palate. Ideal for a stunning appetizer or a festive gathering, these shells are sure to impress!
ingredients
- 12 sheets phyllo dough
- 1 cup melted butter
- 1 cup shredded smoky Gouda cheese
- 1 cup shredded Gruyère cheese
- 2 large red bell peppers
- Salt, to taste
- Pepper, to taste
- Microgreens, for garnish
- Smoked paprika, for garnish
- Spiced honey, for drizzling
steps
- 1.
Preheat the oven to 375°F.
- 2.
Layer phyllo dough sheets in a muffin tin, brushing each layer generously with melted butter.
- 3.
Bake the phyllo cups until golden brown and crisp, about 10-12 minutes.
- 4.
While the phyllo bakes, mix shredded smoky Gouda and Gruyère cheeses in a bowl until combined.
- 5.
Remove the phyllo cups from the oven and fill each with the cheese mixture.
- 6.
Return to the oven and bake until the cheese is melted and bubbly, about 5-7 minutes.
- 7.
For the coulis, char bell peppers over an open flame or under the broiler until blackened; peel, seed, and blend until smooth.
- 8.
Season the coulis with salt and pepper to taste.
- 9.
Assemble by placing the baked cheese-filled phyllo shell on a plate, drizzling with charred bell pepper coulis.
- 10.
Garnish with microgreens and a sprinkle of smoked paprika.
- 11.
Serve with a side of spiced honey for optional drizzling, creating a molten, willing effect when sliced.
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