An Elegant Appetizer: Mini Goat Cheese and Parmesan Souffles in Phyllo Cups

This canape takes a little prep work, but is worth it. Delicate airy little souffles that are just perfect with a glass of bubbly. That's what I paired it with at our recent multi-course wine dinner. (And using pre-made phyllo cups from the freezer case of your grocery store, as I did, makes things a little easier.)

They might just be the perfect thing for our Acdemy Awards party tomorrow night...

Miniature Goat Cheese and Parmesan Souffles in Phyllo Cups
Makes 24 hors d'oeuvres

2 packages (12 each) phyllo cups, thawed according to package directions
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup whole milk
2 teaspoons Dijon mustard
2 large eggs, separated
1/2 cup (1 ounce) finely greated Parmesan cheese
2/3 cup (5 ounces) soft mild goat cheese, crumbled

Preheat oven to 400 degrees.

Place phyllo cups in greased mini-muffin tins.



Melt butter in a 3 quart heavy saucepan over moderately low heat then whisk in flour, making a roux. Cook roux, whisking constantly, for 3 minutes. Add milk in stream, whisking, and bring to a boil, while continuing to whisk. Reduce heat and simmer, whisking occasionally, 5 minutes. (Lots of whisking, huh?)

Remove from heat and whisk in mustard, yolks and 1/4 Parmesan cheese until combined. Then fold in goat cheese.

Beat egg whites in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, the fold in remaining whites gently but thoroughly.

Spoon batter into phyllo cups and sprinkle with remaining Parmesan cheese. Bake in middle of oven until souffles are puffed and golden, about 15 minutes.