Fruit Tartlets In Pistachio Phyllo Shells Recipes

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EASY PHYLLO FRUIT TARTS



Easy Phyllo Fruit Tarts image

These are just so easy to make using what you have on hand for a fast dessert. Just multiply ingredients by how many you want to serve.

Provided by Jen T

Categories     Dessert

Time 20m

Yield 1 serving(s)

Number Of Ingredients 5

1 sheet phyllo pastry
2 -3 tablespoons sweetened stewed fruit (any plain stewed or canned fruit works well or see below for more ideas)
1/2 teaspoon sugar
oil or melted butter, to brush pastry dough
icing sugar, for dusting cooked tart

Steps:

  • Preheat the oven to 190°C.
  • Brush the sheet of phyllo pastry with melted butter or oil.
  • Scrunch up to form a nest and place on a flat or shallow baking tray.
  • Spoon the fruit into the centre.
  • Sprinkle with sugar and bake for 12-15 minutes until golden.
  • Dust with a little icing sugar if desired.
  • Serve with some ready-made custard or whipped cream.
  • FILLING IDEAS:.
  • Stewed feijoas mixed with a little ginger.
  • Cooked apples mixed with a little cinnamon, cloves and pistachio nuts or nuts of your choice.
  • Canned peaches mixed with a little coconut and mixed spice.

Nutrition Facts : Calories 64.9, Fat 1.1, SaturatedFat 0.3, Sodium 91.8, Carbohydrate 12.1, Fiber 0.4, Sugar 2.1, Protein 1.4

PHYLLO FRUIT TART



Phyllo Fruit Tart image

This elegant treat tastes as fantastic as it looks. A topping of mixed berries would also be wonderful. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 tablespoon butter, melted
1 tablespoon canola oil
8 sheets phyllo dough (14 inches x 9 inches)
1 package (8 ounces) fat-free cream cheese
3 tablespoons confectioners' sugar
1 cup reduced-fat whipped topping
1 can (11 ounces) mandarin oranges, drained
4 kiwifruit, peeled and sliced
1-1/2 cups sliced fresh strawberries
1 ounce white baking chocolate, melted

Steps:

  • In a small bowl, combine butter and oil. Place one sheet of phyllo dough on a work surface; brush evenly with butter-oil mixture. Repeat with seven more sheets of phyllo, brushing each layer and stacking on previous sheet. (Keep remaining phyllo dough covered with waxed paper to prevent it from drying out.), Place phyllo dough on a baking sheet. Bake at 400° for 5-7 minutes or until golden. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Gently spread over cooled crust. Arrange fruits over cream cheese layer; drizzle with chocolate.

Nutrition Facts : Calories 183 calories, Fat 6g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 222mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

SENSUOUS PHYLLO FRUIT TARTLETS



Sensuous Phyllo Fruit Tartlets image

Categories     Berry     Cheese     Fruit     Dessert     Bake     Cocktail Party     Low Fat     Cream Cheese     Summer     Healthy     Self     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 8 tartlets

Number Of Ingredients 8

4 sheets phyllo dough
Vegetable-oil or butter-flavored cooking spray
1/4 cup raw sugar, such as turbinado
8 oz nonfat vanilla yogurt, warmed to room temperature
8 oz Neufchâtel (a lower-fat variety of cream cheese)
1 tsp vanilla extract
1 1/2 cups pitted cherries and mixed berries (such as raspberries, blackberries, blueberries and sliced strawberries)
1 tbsp Grand Marnier, rum, or Kahlúa (optional)

Steps:

  • Preheat oven to 400°F. Place a sheet of phyllo on a flat surface such as a cutting board; spray lightly with spray and sprinkle with 1 tbsp sugar. Cover with another sheet of phyllo. Repeat three times, finishing with spray and sugar. Using a pizza cutter or a very sharp knife, cut the phyllo into 3-inch squares. Place each square in a cup on a muffin tin, pressing in gently and fanning phyllo layers so corners don't overlap. Bake 7 to 10 minutes or until golden. Whip yogurt in a small bowl. Fold in Neufchâtel and vanilla (and liquor, if desired). Cover and refrigerate 10 minutes. After cups have cooled, remove them from muffin tin. Add 1 tbsp yogurt mixture to each cup. Top with fruit and serve. (You can also mix fruit directly into yogurt mixture.)

FRUIT TARTLETS IN PISTACHIO PHYLLO SHELLS



Fruit Tartlets in Pistachio Phyllo Shells image

Categories     Berry     Fruit     Nut     Dessert     Bake     Quick & Easy     Pistachio     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 tartlets

Number Of Ingredients 10

2 tablespoons unsalted butter
3 tablespoons shelled pistachios
3 phyllo sheets, thawed if frozen
1 1/2 tablespoons packed light brown sugar, or to taste
1/2 small peach
1 cup assorted berries
2 tablespoons honey
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/4 cup sour cream

Steps:

  • Preheat oven to 375°F and butter four 1/2-cup muffin cups.
  • Melt 2 tablespoons butter and cool. In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes. Cool nuts and finely chop.
  • On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don't worry if pastry rips). Fold in pastry overhang and brush inside and edges with some melted butter. In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar. Sprinkle bottom of each pastry shell with ‚ teaspoon mixture. Make 2 more layers of phyllo, butter, nuts, and sugar in same manner. Bake shells in middle of oven until golden brown, about 10 minutes. Carefully lift shells out of pan and transfer to a rack to cool slightly.
  • While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise. In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
  • In a small bowl stir together sour cream and remaining brown sugar to taste. Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
  • Drizzle fruit and serving plates with some of remaining fruit juices in bowl. Sprinkle remaining nuts over tartlets.

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