Phyllo Cups with Whipped Goat Cheese & Pesto

Pesto and goat cheese on a flaky pastry shell? Count us in!
By Rachael Ray Every Day ,

Photography by Bobbi Lin

Recipe by Rochelle Palermo

Start to Finish

20 minutes


12 phyllo cups


  • 5 oz. soft goat cheese

  • 3 tbsp. heavy cream

  • 12 mini phyllo shells, baked

  • 1/4 cup refrigerated pesto

  • 3 tbsp. pine nuts, toasted


In food processor, blend cheese until smooth. Add cream. Pulse to blend; season. Transfer to small resealable plastic bag. Cut off 1 corner of bag; pipe cheese into phyllo shells. Top with pesto and nuts. 

Nutrition Information

Join the Conversation