Melt the butter in a saucepan and grease the hollows of the muffin tray with a little butter. Place 4 + 6 sheets of filo pastry (10 + 10 cm) on a work surface and brush with the remaining butter. Glue 4 filo sheets on top of each other.
For the filling, mix the goat's cream cheese, créme fraíche and eggs in a bowl. Add the starch. Season with salt and pepper.
Peel the kiwi and cut into large pieces. Heat the agave syrup in a pan. Add the kiwi pieces and let caramelize for about 1 minute. Preheat the oven to 180 degrees. Press the filo pastry sheets into the hollows of the muffin tin. Spread half of the filling over the hollows. Spread some kiwi on top. Spread the rest of the filling on top. Finally, garnish with the remaining kiwi pieces and chopped walnuts.
Bake in the hot oven for about 18 minutes. Let cool down a little. Carefully remove the muffins from the mold and serve lukewarm.
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