Boursin Prosciutto Phyllo Cups are the perfect appetizer when you don’t want to turn on the oven. They’re so pop-able! Creamy Boursin is mixed with salty prosciutto in these delicious and easy appetizer treats!
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The Perfect Party Appetizers
I love easy recipes, I love appetizers, I love cheese. Let’s put those three great loves together to make one tiny, tasty appetizer– the perfect party food. Plus, these are so easy to make!
Why You’ll Love These Phyllo Cups
- A delicious filling– Creamy Boursin mixed with prosciutto and fresh green onions – it’s so good!
- Easy to make– Uses pre-made phyllo cups. Just 10 minutes from the pantry to the table.
- Party perfect– These look so fresh and inviting, a beautiful bite that doesn’t need a plate or a fork.
Ingredients
- Mini phyllo cups: Look in the freezer case for pre-made shells. They have the perfect texture and are so convenient.
- Cream cheese: I use garlic and herb Boursin cheese; it’s creamy and delicious.
- Prosciutto: An Italian dried and smoked ham.
- Green onion: For both garnish and flavor.
How to make Boursin Prosciutto Phyllo Cups
- Fry the prosciutto until crispy.
- Mix the cooked prosciutto with green onion and Boursin cheese.
- Scoop the mixture into phyllo cups.
- Garnish with more green onion.
- If preparing in advance, refrigerate until serving time.
What are Phyllo Cups?
These crispy pastry cups are made from tissue-paper-thin leaves of phyllo dough (also called filo dough) stacked atop one another to form a mini shell. Phyllo is a traditional Greek ingredient used to make classic recipes such as baklava and strudel.
Phyllo cups are light, buttery, flaky and incredibly crispy! They can be filled with all sorts of ingredients, from savory to sweet, to create fun appetizers or desserts!
What Makes These Special?
I love that you can whip these up in mere minutes and have a sophisticated app that the entire party will love. These would be perfect for tailgating, holiday parties, baby showers, the list goes on and on. Yum!
We had a little wine tasting party at our house last weekend (Pat calls it a BBQ…I call it a Wine Tasting Party…he has to keep his man card) and these little beauties were one of my favorite pairings! Cheese and wine are a match made in heaven. Creamy Boursin and Prosciutto Phyllo Cups for the win!
Where can I find Phyllo Cups in the Grocery Store?
Phyllo sheets are used in many dessert pastries such as baklava and spanakopita. The shells are the same dough, shaped into small little pie crust-like shapes. You can find both in the frozen food section of many grocery stores.
Other delicious appetizers
- White Queso Recipe (EASY Queso Dip)
- Best Cheese Ball Recipe
- St. Louis Style Toasted Ravioli (Deep Fried Ravioli Recipe)
- Crispy Baked Buffalo Wings Recipe
Have you tried these Phyllo Cups? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Boursin Prosciutto Phyllo Cups
Ingredients
- 15 mini phyllo cups I used Athens Mini Fillo Shells
- 5.2 ounces package Garlic & Herb Boursin cheese
- 6 slices prosciutto diced
- 1/2 cup sliced green onion plus more for garnish
Instructions
- Take the phyllo cups out of the freezer and set them aside to thaw while you prepare the filling.
- In a medium skillet, fry the prosciutto until crispy. You don't need oil; the fat from the prosciutto will be enough.
- Remove from the heat and drain on paper towels.
- In a medium bowl, mix together the crispy prosciutto, green onion, and Boursin cheese.
- Scoop a spoonful of the mixture into each phyllo cup.
- Garnish with more green onion.
- Refrigerate until serving time.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Becky’s Tips
- When frying the prosciutto, you don’t need oil; the prosciutto will produce enough fat to fry in.
- Mix things up! You can go for different toppings and flavors of Boursin.
- Serve with a crisp white wine– it goes so well!
- Plan on serving about three phyllo cups per guest, but feel free to be more generous if you want!
Nutrition Information
Made these for the first time this past weekend for a get together. Great base recipe that is tweakable and comes together fairly quickly. Used almost 2 packages of the phyllo cups and whipped 1 box of Boursin that I added 3 slices of crumbled crispy bacon into in lieu of the prosciutto. Topped them with a small piece of Campari tomato (it’s January), a small slice of bacon and frizzled finely chopped pieces of scallion (light green parts only). Very pretty and popular.
Sounds so yummy!
I thought you would have to bake the phyllo cups. You eat them cold?
Not for these!
This was an amazing appetizer!
Glad you enjoyed it Vincent!
These are awesome! My partner and I served these at our 4th of July party and our guested ate them all. We doubled the recipe for eight people and they were all gone at the end of the evening. Simple to make and the perfect appetizer for just about any adult gathering!
YAY!!!! Makes me happy to hear that. Happy 4th!
We found these EXTREMELY SALTY and most of my guest couldn’t eat them!
Oh I’m sorry to hear that! I do love prosciutto but it can be very salty.
Could you tell me how many this recipe makes? I’m going to make this for a pre-wedding party.
Thanks , Donna Wharton
How thick were the slices of procuitto?
Pretty thin. I just bought it from the deli section of my grocery store.
How many does this recipe make??
These look fantastic! Really, how can you go wrong with prosciutto and Boursin?! I was wondering if you’ve ever tried making the filling a day or two in advance. Do you think the prosciutto would get kind of soggy?
I haven’t tried it. I think the day before would be fine but probably not more than that. Hope you love the recipe Sarah!! Thanks so much for stopping by!
Thanks! I ended up making it the day of, as it was really quick to throw together. I used your homemade Boursin recipe (made that the day before) – I brought it to a party and everyone loved it! I also made a vegetarian version using the homemade Boursin, topped with a bit of balsamic glaze, a basil leaf and half a cherry tomato. Big hit as well. Thanks for the recipe; I’m looking forward to browsing your site.
WHOA! Your vegetarian version sounds DIVINE!!! Can you come work for me?? haha. Thanks so much for letting me know it was a success, means a lot!
These look delicious…can I pair this with any Chardonnay? The one you used is unavailable where I live and I am brand new to wine and food pairing!
Hey Jill, thanks for stopping by! Yes I think it would be great with any chardonnay, or really any white wine. Another white wine I love is Pinot Grigio, its a bit lighter/sweeter than chardonnay. Hope you love the recipe!
Hi Becky! This recipe looks amazing and I will be trying to do it for a vineyard get together this weekend because if it! I only have one question..This will be my first time using phyllo cups! The recipe doesn’t say to bake them! Is that the case or are you supposed to bake them? Thank you so much!
Hey Juliana, so sorry I didn’t reply sooner, we were in Europe. Phyllo cups can be found in the frozen section but you just have to thaw them for about 5 minutes before serving. No need to bake! Hope the recipe worked out for you!
Also- for The Vineyard in Jacksonville? I used to live there! (might be a different one, but just thought I’d ask!)