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Blueberry Goat Cheese Sweet Chili Phyllo Cups
Salads & Appetizers

Blueberry Goat Cheese Sweet Chili Phyllo Cups

Yields 24 mini phyllo cups



  • 2 cups (225g) Yellow onion, diced
  • 2 tbsp (30ml) Vegetable oil
  • 1 tsp (5ml) Salt
  • ½ tsp (2.5ml) Pepper
  • 1 tbsp (15ml) Apple cider vinegar
  • 1 large (50g) Egg, beaten
  • 1 tbsp (15ml) Honey
  • 2 tsp (10ml) Lime Zest, freshly grated
  • 1 tbsp (15ml) Lime juice, freshly squeezed
  • 2 tsp (10ml) Sambal Oelek or crushed chili paste
  • 1 cup (150g) B.C. Blueberries, fresh or frozen (do not thaw if using frozen)
  • ⅓ cup (65g) Soft goat cheese, crumbled
  • ¼ cup (35g) Sliced almonds, chopped
  • 2 tbsp (10g) Fresh basil, finely chopped

Phyllo cups

  • ⅓ cup (80ml) Butter, melted
  • 4 sheets Phyllo pastry (18” x 13” sheets), thawed




  1. In a pan sauté onions with oil and salt and pepper for a few minutes. Add vinegar, reduce heat and slowly caramelize the onions for 20-25 minutes until softened and lightly browned. Set aside to cool.
  2. Position oven rack in the centre and pre-heat oven to 350°F/176°C.
  3. Brush a mini muffin pan with melted butter.
  4. Lay a stack of four 18” x 13” sheets of thawed phyllo pastry on a clean surface. Lightly brush each layer with melted butter. Cut into 24 squares. Press each square in the pan.
  5. In a bowl, beat the egg and mix the onions, honey, lime zest, lime juice and Sambal Oelek. Fold in the blueberries and goat cheese.
  6. Equally distribute mixture into cups and top with almonds.
  7. Bake for about 12-15 minutes until golden. Remove from pan and top with fresh basil. Best served immediately or at room temperature. Do not refrigerate to retain crispiness.


Make these in a regular sized muffin pan (or larger) for an elegant starter course, served with salad.