White Bean Puree Phyllo Cup with an Asian Slaw

12 servings
  • 3 sheets phyllo dough, covered with a slightly damp cloth
  • 1/4 cup melted butter
  • 1/2 cup julienned snap peas, blanched
  • 1/2 cup julienned radicchio
  • 1/4 cup sprouts
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped cilantro
  • 2 tablespoons chopped roasted peanuts
  • Salt and pepper
  • 2 cups white bean puree
  • Essence, recipe follows
  • 2 tablespoons chopped parsley
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 400 degrees F. Brush each Phyllo sheet with the melted butter and cut into 4 by 4-inch squares.

  • For the cups, grease 12 (2-ounce) ramekins with the remaining butter. Form each square into the ramekins, letting the excess flower over the edge. Bake the cups for 6 to 8 minutes or until golden brown.

  • For the slaw, combine all the ingredients together and season with salt and pepper. Remove the cups from the oven. To assemble, on a platter, spoon 2 tablespoons of the puree into each cup. Top the cups with the slaw. Garnish with Essence and chopped parsley.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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