Smoked Salmon Filo Cups Recipes

Steps:

• Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
• To serve, pipe or spoon cheese-salmon mixture into each phyllo cup. Sprinkle each with pecans.

Steps:

• Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
• Brush the melted butter on each sheet of phyllo dough and layer gently.
• In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
• Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
• Brush the top of the dough with melted butter.
• Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
• Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.
• Enjoy!

Steps:

• In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.