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Mini Cheese Ball Recipe in Fillo Shells
I first made these because I needed an appetizer that looked intricate but required zero standing over a hot stove. The contrast of the crisp, buttery phyllo against the creamy, savory filling is what keeps me coming back to this recipe for every potluck and holiday gathering.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine the softened cream cheese, cheddar, parmesan, garlic, parsley, and black pepper. Mix until smooth and well combined. If the mixture feels too thick, add a teaspoon of milk to loosen it slightly.
- Arrange the phyllo shells on the prepared baking sheet. Lightly brush the top edge of each shell with olive oil to help them brown evenly.
- Spoon approximately 1/2 teaspoon of the cheese mixture into each shell. Do not overfill, as they will puff up slightly.
- Bake for 8-10 minutes, or until the shells are golden brown and the filling is bubbly. Keep a close eye on them after minute 7, as phyllo can burn quickly.
- Remove from the oven and let cool for 2 minutes before serving. They are best served warm.
Nutrition
Notes
Notes for Success
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crispness.
- Substitution: You can swap the cheddar for pepper jack for a spicy kick, or use goat cheese crumbled into the mix for a tangier flavor profile.
- Serving Suggestion: These are delicious on their own but also pair beautifully with a side of fig jam or honey for a sweet-savory bite.
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