Filo Cups with Caviar and Crème Fraîche
Filled with crème fraîche and topped with a dollop of caviar, these crisp filo cups are perfect for serving at festive get-together during the winter holidays. They look fanciful but are really easy to make. Stack a few sheets of buttered filo dough, cut into squares, fit them into a mini muffin pan and bake. You can do this in advance and let the cups cool, then fill them just before your guests arrive. The recipe calls for 6 sheets filo dough; you only need 3 sheets for the recipe, but it’s good to have extra on hand in case some dry out or you don’t cut them perfectly.
Ingredients:
- 6 sheets filo dough, thawed
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted and cooled slightly
- 6 oz. (185 g) crème fraîche
- 4 oz. (125 g) caviar
- 3 Tbs. chopped fresh chives
Directions:
Preheat an oven to 425°F (220°C). Lightly spray a 24-well mini muffin pan with nonstick cooking spray.
Place 1 filo sheet on a work surface and brush lightly with some of the melted butter, then place a second filo sheet on top. Repeat with a third sheet to create a total of 3 stacked sheets.
Using a pizza wheel, a pastry cutter or a sharp knife, cut the stacked sheets into 2-inch (5-cm) squares. Press the squares into the prepared muffin wells, pressing them tightly into the shape of the well and overlapping the edges as needed.
Bake until the filo cups are golden brown and crisp, about 10 minutes. Transfer the pan to a wire rack and let the cups cool completely, then use an offset spatula to pop them out of the wells. Place the cups on a serving platter or plate.
Put the crème fraîche into a pastry bag and snip off a 1/8-inch opening. Pipe the crème fraîche into the cups. Top each with a bit of caviar and sprinkle with the chives. Makes 24 filo cups.
Williams Sonoma Test Kitchen
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