Phyllo Tart Shells Recipes
EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY
I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)
Provided by Pamela
Categories Spreads
Time 35m
Yield 48 tarts
Number Of Ingredients 4
Steps:
- Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
- Brush a thin layer of butter on one sheet and stack the other sheet on top.
- Cut the stacked sheet in half.
- (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
- You will then have a 7 x 11 pastry sheet with four layers.
- Cut that into 12 equal squares.
- Press each square into a greased mini muffin tin.
- Bake at 350 degrees until golden brown, about 10-15 minutes.
- Repeat with remaining sheets, remembering to keep unused sheets covered.
- Shells may be frozen at this point or filled and ready to serve.
- To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
- Top with 1/2 to 1 tsp of jelly.
- May be served as is or baked for 10 minutes and served warm.
MINI PHYLLO TACOS
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
PRIZE WINNING FESTIVE PHYLLO TARTS
A number of years ago I won a Maytag stove by entering this recipe in a Splenda contest. Both my husband and my son are diabetics, and I try to adapt recipes that can fit into their diets. This dessert is tasty enough, and looks elegant enough to be served for any occasion...just vary the optional toppings (listed below) to suit the occasion (ie, mincemeat for Thanksgiving or Christmas, , or simply dust with confectioners sugar if that would work with your carb allowance.
Provided by Sweet Baboo
Categories < 60 Mins
Time 40m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 111, Fat 8.5, SaturatedFat 4.1, Cholesterol 53, Sodium 149.5, Carbohydrate 4.7, Fiber 0.1, Sugar 0.1, Protein 3.7
MINI CHOCOLATE-RASPBERRY PHYLLO TARTS
Delicate layers of golden phyllo turn a raspberry brownie-like filling into a dessert special enough for a dinner party. Using store-bought phyllo sheets and an easy brownie batter means these treats come together quickly. I love the pop of color a garnish of fresh raspberries gives, but a small scoop of vanilla ice cream would be just as fantastic.
Provided by Dan Langan
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
- Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
- Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
- For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
- Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
- Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.
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