Clove Gouda Topped Chicken Cranberry Cups

Recipe by Gouda Chef ®Molly Schraufnagel


  • 1 tablespoon butter

  • 2 tablespoons onions, finely chopped

  • 2 cups cooked chicken

  • ½ cup whole berry cranberry Sauce

  • 3 teaspoons all- purpose flour

  • 2 tablespoons heavy cream

  • 5 sheets (12 by 16 ½ inches) frozen phyllo dough, thawed

  • 3 tablespoons butter, melted

  • 1 cup Marieke’s Clove Gouda, shredded


  1. Preheat oven to 375. Melt 1 tablespoon of butter in a medium skillet over medium high heat. Cook onions for 3 minutes until translucent. Add chicken and whole berry cranberry sauce. Sprinkle flour over mixture, and stir to combine. Add heavy cream. Cook until slightly thickened about 1 minute. Remove from heat and set aside while you prepare the phyllo dough.

  2. Lay 1 phyllo sheet on work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets. Leaving top sheet unbuttered.

  3. Cut phyllo stack into 8 pieces (use a kitchen sheers or pizza cutter). Nestle each into a cup of a standard muffin tin. Spoon 1 ½ heaping tablespoons of chicken mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with Marieke’s Clove Gouda. Return to oven for 1 to 2 minutes or until cheese is melted.

  4. Let sit for 5 minutes, remove from pan and let rest another 5-10 minutes before serving. Enjoy!

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Drawings ©Mauro Magellan

© 2018 by Holland's Family Cheese / Penterman Farm. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.