Goat Cheese Souffles in Phyllo Cups with Frisee Salad
Elevate your next dinner party with these elegant Goat Cheese Soufflés in Phyllo Cups with Frisée Salad—a recipe that perfectly balances creamy, tangy goat cheese with light, flaky phyllo pastry for an irresistible bite-sized appetizer. The soufflés are beautifully airy, thanks to whipped egg whites gently folded into a rich blend of goat cheese, cream cheese, and a touch of heavy cream. Nestled in buttery, golden phyllo cups, these delicate soufflés pair wonderfully with a crisp frisée salad tossed in a bright lemon-honey vinaigrette. With just 25 minutes of prep time and a sophisticated presentation, this dish is ideal for entertaining or as a refined first course for any special occasion. A true showstopper for any table!
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Recipe Information
Ingredients
- 6 sheets phyllo dough sheets
- 6 tablespoons unsalted butter, melted
- 6 ounces soft goat cheese
- 4 ounces cream cheese, softened
- 3 eggs large eggs, separated
- 1 tablespoon heavy cream
- 1 tablespoon all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups frisée lettuce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.25 teaspoon salt (for salad dressing)
- 0.25 teaspoon black pepper (for salad dressing)
Instructions
Preheat your oven to 375°F (190°C).
Brush the melted butter lightly onto one sheet of phyllo dough. Stack another sheet on top and brush with butter. Repeat until you have three stacked sheets.
Cut the stacked phyllo sheets into 12 equal squares and gently press each square into the cups of a 12-cup muffin tin to create a cup shape. Repeat the process with the remaining three sheets of phyllo.
Bake the phyllo cups in the preheated oven for 6-8 minutes, or until golden and crispy. Allow them to cool in the tin.
Reduce the oven temperature to 350°F (175°C).
In a medium bowl, mix the goat cheese and cream cheese until smooth. Stir in the egg yolks, heavy cream, flour, salt, and black pepper until well combined.
In another clean bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.
Gently fold the beaten egg whites into the goat cheese mixture in two additions, being careful not to deflate the mixture.
Spoon the goat cheese mixture evenly into the cooled phyllo cups, filling each about three-quarters of the way.
Bake the soufflés for 12-15 minutes, or until puffed and lightly golden on top. Remove from the oven and let cool briefly.
While the soufflés bake, prepare the salad. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
Toss the frisée lettuce with the dressing until evenly coated.
Serve the goat cheese soufflés warm in their phyllo cups, accompanied by the frisée salad on the side.
Nutrition Facts
Calories |
2500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 104.1 g | 520% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 13.3 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 903 mg | 69% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2941 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
