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Phyllo Cups with Chevre and Quince Paste

6 phyllo pastry sheets, thawed, stacked and cut into 4 stacks lengthwise, forming 24 rectangles, roughly 17 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 (Spanish quince paste, available at specialty markets), chopped or cut into shapes

1. Preheat oven to 375*F. Generously butter each muffin cup in a 12-cup mini muffin pan.
2. 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.
3. 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.
4. Bake cups in 375*F 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.)
5. 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.

Makes 12 servings.

Note: Fig jam or other thick fruit jam may be substituted for the membrillo.

Recipe provided courtesy of The Sugar Association, Inc.