Description
Braised Leek and Corn Phyllo Bites are elegant, bite-sized appetizers featuring tender leeks braised in broth, sweet corn, tangy lemon, and savory Parmesan, all nestled in crisp, buttery mini phyllo cups. With a creamy, flavorful filling and gorgeous presentation, they’re perfect for impressing guests at parties, holiday gatherings, or whenever you crave a special homemade treat. Make-ahead friendly and versatile, these bites are packed with layers of taste and delightful texture in every crisp, creamy mouthful.
Ingredients
Units
Scale
For the Filling
- 6 leeks, green tops removed and halved
- 5 tablespoons butter, divided
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 14 ounces canned corn, drained (or 2 cups fresh/frozen corn, blanched and drained)
For Assembly
- 45 mini phyllo cups (store-bought or homemade)
For Garnish
- 1/3 cup reduced balsamic vinegar
- 1/4 cup chopped chives
Instructions
- Prepare and Clean the Leeks: Trim off the green tops and root ends from the leeks. Slice each leek in half lengthwise. Rinse thoroughly under cool running water, fanning apart the layers to remove any dirt or grit. Cut the cleaned leeks into half-inch pieces for uniform braising.
- Braise the Leeks: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the prepared leeks, season lightly with salt, and cook, stirring occasionally, until the leeks are softening and turning translucent (about 5 minutes). Add the broth, bring to a simmer, cover the pan, and braise for 20 minutes; stir once or twice, and cook until the leeks are silky and tender.
- Create the Creamy Filling: Uncover the skillet and allow most of the liquid to evaporate, stirring occasionally. Reduce the heat to low and stir in the remaining 2 tablespoons butter, heavy cream, lemon juice, lemon zest, and grated Parmesan. Stir for 2-3 minutes until the cheese melts and the mixture forms a creamy sauce. Taste and season with additional salt and pepper as needed.
- Incorporate Corn and Cool: Fold in the drained corn, mixing until well-distributed and heated through. Remove the skillet from heat and let the mixture cool for 10 minutes; this helps keep the phyllo cups crisp when filling.
- Assemble the Phyllo Bites: Preheat oven to 350°F (175°C). Arrange the mini phyllo cups on a baking sheet. Fill each cup generously with the cooled leek and corn mixture, using a small spoon or piping bag for neatness.
- Bake Until Golden: Bake the filled phyllo bites for 10 minutes, or until the filling is piping hot and the phyllo shells are deep golden and crisp. Remove from oven and cool slightly for a couple of minutes.
- Finish and Serve: Transfer the warm bites to a serving platter. Drizzle each with a bit of reduced balsamic vinegar and sprinkle generously with chopped chives. Serve immediately for best texture—enjoy the contrast of crisp shells and creamy filling.
Notes
- Thoroughly clean the leeks to ensure a silky, grit-free filling.
- For best results, allow the filling to cool before spooning into the phyllo cups.
- Don’t overbake the phyllo bites—watch for just-golden edges.
- A piping or zip-top bag with the tip cut off makes filling neater and faster.
- Garnish with chives and balsamic drizzle just before serving for the freshest look and flavor.
- Fillings can be made up to 2 days ahead; store in the fridge and assemble before baking.
- Variation ideas: Add sautéed mushrooms, substitute cheeses, use plant-based ingredients, or try with grilled corn for more flavor.
Nutrition
- Serving Size: 1 phyllo bite
- Calories: 65
- Sugar: 1g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 7mg