Greek Cheese Filled Frico Cups Recipes

Steps:

• Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.
• Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.
• Bake cheese until light brown and melted, 5-6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)

Steps:

• In a medium bowl, toss together cheese and flour. Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons cheese mixture into skillet to form a 4-inch round.
• Cook until cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.
• Immediately drape frico over a rolling pin, and let cool slightly to set the shape. Repeat with remaining cheese mixture. If skillet gets too hot and frico begin to color too quickly, remove from heat for several minutes before proceeding.

Steps:

• Preheat oven to 375°F.
• Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
• Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.
• Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.

Steps:

• In a large metal baking pan (I don't have measurements- approximate at about 15x12-inch and anything close), layer 1/2 of phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Combine cheeses well and place in pan.
• Spread out evenly.
• Cover with remaining phyllo sheets, brushing each one generously with butter before adding next, and staggering across pan to get all corners covered.
• Tuck in loose edges and brush top of pastry generously with more butter.
• With the tip of a pointy knife, mark lines where you'll eventually want to cut the pieces once baked.
• These act as steam vents.
• Make sure you don't cut all the way into bottom layer of pastry- you just want to cut through the top layer.
• Pour over any remaining butter.
• Combine milk with the eggs and beat well.
• Pour over pastry and allow to sit, at room temperature for 30 minutes to absorb the custard.
• Preheat oven to 375°F (190°C).
• After 20 minutes, place pastry in oven and bake till golden-brown on top.
• For the last 10 minutes of baking, place pan on floor of oven to ensure a crisp, properly-baked bottom crust.
• Allow to cool for at least 15 minutes before cutting pieces.

Steps:

• In a bowl, combine the first six ingredients; set aside.
• Divide crescent roll dough into 24 portions.
• Press into greased miniature muffin cups.
• Spoon 1 tablespoon ham mixture into each cup.
• Bake at 350 degrees for 13-15 minutes or until golden brown.

Steps:

• Stir together parmesan and flour with a fork. Heat an 8- to 10-inch nonstick skillet over moderately low heat until hot. Sprinkle 2 teaspoons parmesan mixture into a 2 1/2-inch free-form round in skillet and cook until cheese is set, about 10 seconds. Loosen edge of frico with plastic spatula, then turn over and cook 5 seconds more. Immediately transfer frico to a muffin cup, lightly pressing it in, and remove from cup once crisp, about 30 seconds. Make more frico cups in same manner.
• Stir together goat cheese, cream, chives, parsley, salt, and pepper and transfer to pastry bag (if using). Tuck a mesclun leaf inside each cup, then pipe (or spoon) in herbed goat cheese to fill two thirds of each cup.

Steps:

• Preheat oven to 375°F.
• In a bowl, toss all ingredients together. Drop by tablespoons onto baking sheets lined with parchment paper or Silpat baking liner, 6 per sheet, and spread into 3" circles.
• Bake until golden and bubbling, 10-12 minutes. Transfer to plate with thin metal spatula. Allow to cool. Store in airtight container, separated by layers of parchment paper.