Chicken, Pistachio and Cranberry Phyllo Cup

Chicken, Pistachio and Cranberry Phyllo Cup
  • 48 servings
  • 0:30 Preparation
  • 0:05 Cooking
  • 0:35 Total Time


Add all
  • stuffing

  • 1

    shallots, minced

  • 16 oz
    (450 g)

    chicken, minced

  • 1 Tbsp.
    (15 mL)

    cooking (clarified) butter

  • 2 oz
    (60 g)

    dried cranberries

  • 2 oz
    (60 g)

    pistachio, pealed and crushed

  • 3 oz
    (100 g)

    fresh goat cheese

  • 1/2 oz
    (15 g)

    chive, minced

  • 10 oz
    (284 mL)

    cream of mushrooms

  • 2 to 3

    Tabasco sauce

  • Salt and pepper to taste

  • cup

  • 8

    sheets phyllo dough

  • 1/4 cup
    (60 mL)

    cooking (clarified) butter, melted


Preheat oven at 375°F (190°C ).

In a pan, add cooking butter and sear chicken, shallots and cook for 2 to 3 minutes. Seasoned, drained and cool the preparation.

In a bowl, combine the chicken, the cranberries, the pistachios, the cheese, the chive and the cream of mushrooms. Reserved.

On a working surface, lay each sheet of phyllo dough and brush them with the melted butter. Stacked all sheets and with the help of a knife, cut into 12 equal squares.

In the center of each square, place 15 ml (1 tablespoon) of stuffing, bring each corner of the dough towards the center. Pinched the tip of the dough to secure the top.

Place cups onto a baking sheet and cook until light golden brown (4-5 minutes).

Source: Académie Culinaire