3 packages (15 pieces each) phyllo pastry cups
1½ tablespoons unsalted butter
1½ tablespoons all-purpose flour
¼ cup 1 percent milk
1 log (4 ounces) soft goat cheese, crumbled
1 ounce finely grated Parmigiano-Reggiano
1 large egg, separated, plus 1 large egg white, at room temperature
1½ teaspoons Dijon mustard
Kosher salt and ground black pepper
Pinch of cream of tartar
45 fresh dill, tarragon or miniature fresh basil sprigs or snipped chives
Heat the oven to 375 degrees. Arrange the phyllo cups on a rimmed baking sheet. Set aside.
In a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk for 2 minutes. Add the milk in a stream, whisking, and bring to a boil, whisking. Simmer, stirring occasionally, for 3 minutes. Remove from the heat and stir in the goat cheese, half of the Parmigiano-Reggiano, the egg yolk, the mustard and salt and pepper, to taste, stirring until smooth. Set aside.
In a large bowl, use an electric mixer to beat both egg whites until foamy. Add the cream of tartar and continue beating until they just hold stiff peaks. Stir a third of the whites into the sauce, then fold in the remaining whites, gently but thoroughly.
Spoon the mixture into the phyllo cups. Bake on the oven's middle shelf until they are puffed and golden, about 15 minutes. Transfer to a platter, sprinkle the tops with the remaining cheese and some herbs, then serve immediately.
Makes 45 bites.
Nutrition values per bite: 30 calories, 2 g fat (0.5 g saturated), 3 g carbohydrates, 0 fiber, 0 sugar, 1 g protein, 5 mg cholesterol, 55 mg sodium.
Sara Moulton for The Associated Press