Crispy phyllo cups are filled with juicy pear, tangy gorgonzola, crunchy walnuts, and a drizzle of honey. A delightful bite-sized appetizer that brings festive flavor and elegance to your holiday table.
[cooked-sharing]
Yields24 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins
Makes 24 cups
24frozen mini phyllo shells (pre-baked, from freezer section)
2ripe but firm pears, finely diced (Bosc or Anjou work best)
½cupcrumbled gorgonzola cheese (or blue cheese)
¼cupwalnuts, toasted and roughly chopped
2tbsphoney
1tspfresh thyme leaves (optional garnish)
Freshly cracked black pepper, to taste
Prepare the phyllo cups
1
Preheat oven to 350°F (175°C).
Place phyllo shells on a baking sheet and warm for 3–5 minutes until crisp.
Remove from oven and let cool slightly.
Toast the walnuts
2
Place walnuts on a dry skillet over medium heat.
Toast for 2–3 minutes, stirring often, until fragrant.
Remove from heat and roughly chop.
Assemble the cups
3
Spoon a few pieces of diced pear into each phyllo cup.
Top with a sprinkle of gorgonzola.
Add toasted walnuts on top for crunch.
Garnish & serve
4
Drizzle each cup lightly with honey.
Sprinkle with fresh thyme leaves and a pinch of black pepper.
Serve immediately on a festive platter.
Serving Suggestions
5
Perfect as part of a Christmas appetizer spread or for a holiday cocktail party.
Pair with sparkling wine, Prosecco, or mulled cider.
Arrange on a platter with rosemary sprigs and pomegranate seeds for a festive touch.
Tips & Variations
6
Make-ahead: Dice pears and prep filling ahead, but assemble just before serving to avoid soggy cups.
Cheese swap: Substitute gorgonzola with goat cheese or brie for a milder option.
Nut-free option: Use toasted pumpkin seeds or sunflower seeds instead of walnuts.
Extra festive: Add a few pomegranate seeds on top for color and crunch.
Ingredients
Makes 24 cups
24frozen mini phyllo shells (pre-baked, from freezer section)
2ripe but firm pears, finely diced (Bosc or Anjou work best)
½cupcrumbled gorgonzola cheese (or blue cheese)
¼cupwalnuts, toasted and roughly chopped
2tbsphoney
1tspfresh thyme leaves (optional garnish)
Freshly cracked black pepper, to taste
Directions
Prepare the phyllo cups
1
Preheat oven to 350°F (175°C).
Place phyllo shells on a baking sheet and warm for 3–5 minutes until crisp.
Remove from oven and let cool slightly.
Toast the walnuts
2
Place walnuts on a dry skillet over medium heat.
Toast for 2–3 minutes, stirring often, until fragrant.
Remove from heat and roughly chop.
Assemble the cups
3
Spoon a few pieces of diced pear into each phyllo cup.
Top with a sprinkle of gorgonzola.
Add toasted walnuts on top for crunch.
Garnish & serve
4
Drizzle each cup lightly with honey.
Sprinkle with fresh thyme leaves and a pinch of black pepper.
Serve immediately on a festive platter.
Serving Suggestions
5
Perfect as part of a Christmas appetizer spread or for a holiday cocktail party.
Pair with sparkling wine, Prosecco, or mulled cider.
Arrange on a platter with rosemary sprigs and pomegranate seeds for a festive touch.
Tips & Variations
6
Make-ahead: Dice pears and prep filling ahead, but assemble just before serving to avoid soggy cups.
Cheese swap: Substitute gorgonzola with goat cheese or brie for a milder option.
Nut-free option: Use toasted pumpkin seeds or sunflower seeds instead of walnuts.
Extra festive: Add a few pomegranate seeds on top for color and crunch.
