Equipment
Ingredients
- ⅓ cup Cotija Cheese, crumbled
- 2 tablespoon Crema Mexicana
- ⅓ cup pumpkin puree, Canned
- 12 Phyllo Cup Shells, frozen, no need to thaw
- salt and pepper, to taste
- fresh thyme, optional for garnish
- olive oil spray
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix together the pumpkin, cotija cheese, and Crema Mexicana.
- Add salt and pepper, to taste, and stir until well combined.
- Spray a baking sheet lightly with olive oil.
- Arrange the phyllo cups in a single layer on the prepared baking sheet. There's no need to thaw them first.
- Fill each phyllo cup with a spoonful of pumpkin-cotija filling. Each cup should be completely full.
- Bake for about 10 minutes, or until the edges of the phyllo cups are a light golden color.
- Let cool for a few minutes. If desired, garnish each pumpkin puff with a small sprig of fresh thyme before serving.
Notes
Substitutions: Crumbled feta can replace the cotija, and sour cream thinned with a splash of milk can replace the Crema Mexicana.
No phyllo cups? Layer a few sheets of phyllo dough, brushing each lightly with oil, cut into small squares, and press into a mini muffin tin. Fill and bake in the tin, adding a minute or two if needed.
Make ahead: The filling keeps, covered, in the fridge for up to 2 days. Fill and bake the shells just before serving so they stay crisp.
Nutrition (estimated per serving)
Calories: 33kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 82mgPotassium: 20mgVitamin A: 1088IUCalcium: 27mg
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