Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 8
Preparation time: 30 minutes
Cooking time: 30 minutes

You will need a muffin pan with 12 (1/2- or 1/3-cup) muffin cups


  • For phyllo cups
    6 (17- by 12-inch) phyllo sheets, thawed if frozen
    1/2 stick (1/4 cup) unsalted butter, melted

    For soufflé filling
    2 tablespoons unsalted butter
    2 tablespoons all-purpose flour
    3/4 cup whole milk
    2 teaspoons Dijon mustard
    2 large eggs, separated
    1/2 cup grated Parmesan
    5 ounces soft mild goat cheese, crumbled (2/3 cup)
    1/4 teaspoon cream of tartar

    For salad
    1 1/2 tablespoons wine vinegar
    1 1/2 teaspoons Dijon mustard
    1/4 teaspoon salt
    5 tablespoons extra-virgin olive oil
    8 ounces mache
    3 endives, cut across into thin slices
    3 tablespoons chopped fresh chives


  • Preheat oven to 375°F. Cover stack of phyllo with 2 overlapping sheets of plastic wrap and a dampened kitchen towel. Put 1 phyllo sheet on a work surface and brush with some butter, then top with 2 more sheets of phyllo, brushing each with butter.
    Cut buttered stack into 6 (5-inch) rounds using with a round cutter. Line each of 6 muffin cups with a round. Make 6 more phyllo cups in same manner with remaining pastry sheets and butter. Bake cups about 8 minutes, then cool completely in pan on a rack.
    Make filling:
    Melt butter in a 3-quart heavy saucepan over moderately low heat, then whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.
    Remove from heat and whisk in mustard, egg yolks, and 1/4 cup Parmesan until combined, then fold in goat cheese.
    Beat egg whites with cream of tartar in a large bowl with an electric mixer until they just hold stiff peaks. Fold one third of whites into sauce to lighten, then fold in remaining whites gently but thoroughly.
    Spoon batter into 8 phyllo cups and sprinkle with remaining Parmesan. Bake until soufflés are puffed and golden, about 15 minutes.

    Make salad while soufflés bake:
    Whisk together vinegar, mustard, and salt in a bowl, then add oil in a slow stream, whisking until emulsified. Just before soufflés are ready, toss mache and endives in a large bowl with just enough dressing to coat.
    Mound salad onto 8 plates and sprinkle with chives, then make a small nest in center of each. Place a soufflé cup in each salad and serve immediately.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Goat cheese soufflés in phyllo cups

Add Comment

* Required information
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Spring food carousel

Summer   | Fall   | Winter