(fresh, soft goat cheese, lightly whipped) or cream cheese. * (such as Montrachet or feta) Brush each filo pastry sheet with warmed oil and stack sheets. Trim stack to measure 15x 30 cm. Cut into 20 (-inch) squares. Brush small cupcake tin with oil. Press each square of dough into cup. Flatten corners onto pan to form petals. Chill. To make filling, combine fromage blanc, goat cheese, eggs, cream and salt and pepper to taste, basil, rosemary, thyme and hazelnut. Mix until well blended. Pour filling into formed cups. Bake at 180ºC until cups are golden and mixture is lightly puffed.