Goat Cheese & Fig Jam Phyllo Cups are the kind of bite-sized wonder that disappears from appetizer trays before you can say “crisp, creamy, sweet, and tangy.” They’re simple to assemble, elegant to serve, and flavor fireworks in one bite — buttery phyllo shells, creamy goat cheese, rich fig jam, and a hint of fresh thyme or crushed nuts for finish.
Yields15 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
For the Phyllo Cups
1package frozen mini phyllo shells (15 count)
4ozgoat cheese (chevre)
3tbspfig jam or fig preserves
1tsphoney
¼tspsea salt
Black pepper
Optional Garnish
Fresh thyme leaves
Crushed pistachios or walnuts
Balsamic glaze
Microgreens or edible flowers
Preheat the Oven
1
Preheat your oven to 350°F (175°C).
Place the phyllo shells on a baking sheet (no need to grease).
Prepare the Goat Cheese Filling
2
In a small bowl, mix:
Goat cheese (softened)
1 tsp honey(optional for balance)
¼ tsp sea salt
A few grinds of black pepper, if desired
Mix with a spoon until smooth and spreadable. If the cheese is too firm, warm slightly in the microwave for 10 seconds or stir in 1 tsp of cream or milk.
Fill the Phyllo Cups
3
Spoon or pipe about 1 teaspoon of the goat cheese mixture into each phyllo shell.
Top with ½ teaspoon of fig jam, gently pressing it into the goat cheese.
Bake the Bites
4
Place the baking sheet with filled cups into the preheated oven.
Bake for 8–10 minutes, or until the goat cheese is warmed and the shells are lightly golden and crisp.
Garnish & Serve
5
Remove from oven and let cool for 2–3 minutes.
Garnish each cup with a sprinkle of fresh thyme, crushed nuts, or a drizzle of balsamic glaze.
Serve warm or at room temperature.
Serving Tips
6
Appetizer tray: Arrange on a platter with rosemary sprigs or fresh grapes.
Holiday touch: Use red microgreens or pomegranate arils for color.
Meal pairing: Perfect with sparkling wine, dry rosé, or a crisp sauvignon blanc.
Tips & Variations
7
Make ahead: Assemble the cups (without baking) up to 4 hours in advance. Cover and refrigerate, then bake just before serving.
No fig jam? Substitute with:
Apricot preserves
Cranberry chutney (for a holiday spin)
Caramelized onions or bacon jam (for savory lovers)
Vegan version: Use a plant-based cream cheese and maple syrup instead of honey.
Ingredients
For the Phyllo Cups
1package frozen mini phyllo shells (15 count)
4ozgoat cheese (chevre)
3tbspfig jam or fig preserves
1tsphoney
¼tspsea salt
Black pepper
Optional Garnish
Fresh thyme leaves
Crushed pistachios or walnuts
Balsamic glaze
Microgreens or edible flowers
Directions
Preheat the Oven
1
Preheat your oven to 350°F (175°C).
Place the phyllo shells on a baking sheet (no need to grease).
Prepare the Goat Cheese Filling
2
In a small bowl, mix:
Goat cheese (softened)
1 tsp honey(optional for balance)
¼ tsp sea salt
A few grinds of black pepper, if desired
Mix with a spoon until smooth and spreadable. If the cheese is too firm, warm slightly in the microwave for 10 seconds or stir in 1 tsp of cream or milk.
Fill the Phyllo Cups
3
Spoon or pipe about 1 teaspoon of the goat cheese mixture into each phyllo shell.
Top with ½ teaspoon of fig jam, gently pressing it into the goat cheese.
Bake the Bites
4
Place the baking sheet with filled cups into the preheated oven.
Bake for 8–10 minutes, or until the goat cheese is warmed and the shells are lightly golden and crisp.
Garnish & Serve
5
Remove from oven and let cool for 2–3 minutes.
Garnish each cup with a sprinkle of fresh thyme, crushed nuts, or a drizzle of balsamic glaze.
Serve warm or at room temperature.
Serving Tips
6
Appetizer tray: Arrange on a platter with rosemary sprigs or fresh grapes.
Holiday touch: Use red microgreens or pomegranate arils for color.
Meal pairing: Perfect with sparkling wine, dry rosé, or a crisp sauvignon blanc.
Tips & Variations
7
Make ahead: Assemble the cups (without baking) up to 4 hours in advance. Cover and refrigerate, then bake just before serving.
No fig jam? Substitute with:
Apricot preserves
Cranberry chutney (for a holiday spin)
Caramelized onions or bacon jam (for savory lovers)
Vegan version: Use a plant-based cream cheese and maple syrup instead of honey.
