Phyllo Ham Tarts Recipes

BERRY PHYLLO TARTS

Steps:

• Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

PHYLLO HAM TARTS

Steps:

• Preheat the oven to 175°C (approximately 350°F). Cut the ham into cubes or thin strips.
• Cut the dough into 24 squares (about 15 x 15 cm, approximately 6 x 6 inches). Stack the squares into 12 sets of two layers. Brush with butter. Butter a muffin tin and put the dough squares into the wells. Cover with the ham and slide the whipped eggs into the wells. Season with salt and pepper. Bake for 10-15 minutes until golden brown.

PRIZE WINNING FESTIVE PHYLLO TARTS

Steps:

• For filling, beat cream cheese and Splenda until smooth.
• Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside.
• For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip).
• Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart.
• Bake at 375°F for 20 minutes, or until pastry is golden and filling is set.
• Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling.
• Store in the refrigerator.
• Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.