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Philadelphia Filo Cup Canapés

These festive filo cups are the perfect combination of crispy and creamy. 😍 All made delicious with Philadelphia cream cheese. 🧀


120g Philadelphia Garlic & Herb

3 sheets filo pastry

60g butter, melted

1 tablespoon olive oil

½ red onion, finely diced

½ red pepper, finely diced

½ courgette, finely diced

½ teaspoon fresh sage, finely chopped

½ teaspoon salt

¼ teaspoon black pepper

12 pieces sun-dried tomatoes, cubed

1 teaspoon basil, finely chopped


1. Preheat oven to 170ºC and lightly grease a small muffin tin. (Our muffin holes measure 4cm x 2cm.)

2. Cut your filo pastry into 36 squares that measure 6 cm x 6 cm. Take 1 square of filo and brush with melted butter. Next, place another layer of filo over the top and brush with butter, then repeat with another square. Alternate the edges to create a pretty pattern.

3. Take your layered pastry and push into a muffin hole. Repeat until you have 12 cases.

4. Bake for 4–5 minutes. Leave to cool and remove from the tin. Set aside.

5. Place a large frying pan over a medium heat and add the olive oil. Add the red onion, red pepper, courgette, sage, salt, and pepper. Stir and cook for 5–8 minutes, or until cooked down and starting to brown. Once cooked, remove from the pan and set aside.

6. To a large bowl, add the Philadelphia Garlic & Herb and whip until light and fluffy. Add you'r reserved vegetables and stir.

7. If you’re feeling fancy, you can spoon the Philadelphia mix into a piping bag and simply pipe the mixture into your filo cups. Alternatively you can use a teaspoon to spoon the filling into the cases. Return to the oven and bake for 5 minutes to warm the mixture through.

8. Top with a cube of sun-dried tomatoes and a sprinkling of basil. Serve and enjoy.