I N G R E D I E N T S
6 phyllo pastry sheets, thawed, stacked and cut into 4 stacks lengthwise, forming 24 rectangles, roughly 17 inches x 3 1/4-inches
3/4 stick unsalted butter, melted
1/4 cup granulated sugar
1/4 cup crushed toasted almonds or hazelnuts
4 ounces soft goat cheese
4 ounces cream cheese
3 ounces membrillo (quince paste, available at Gourmetsleuth.com), chopped or cut into shapes


I N S T R U C T I O N S
Preheat oven to 375. Generously butter each muffin cup in a 12-cup mini muffin pan.
Place 1 phyllo rectangle on work surface; cover remaining phyllo with a damp cloth to prevent drying. Brush rectangle with melted butter and add second phyllo rectangle atop first; brush with butter and sprinkle with 1 tablespoon of sugar and 1 tablespoon of ground almonds. Add a third rectangle and brush with butter. Add the fourth rectangle and repeat with the butter, sugar and almonds. Add a fifth and sixth rectangle and brush each with melted butter.
Cut this strip into 5 equal pieces and place each piece in a muffin cup, pushing down so the phyllo covers the bottom and sides. Repeat the above steps with the remaining phyllo.
Bake cups in 375 degree oven until golden and crisp, about 10 minutes. Immediately lift cups from pan, twisting carefully to loosen; place on rack. Cool completely. (Can be made 2 days ahead and stored at room temperature in an airtight container.)
Puree the cream cheese and goat cheese in a food processor until smooth. Fill a pastry bag with a fluted tip with mixture and pipe into phyllo cups. Garnish with chopped quince paste.   

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Gourmetsleuth.com - View more recipes that use quince paste (membrillo)