Prize Winning Festive Phyllo Tarts Recipes

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STRAWBERRY-CREAM CHEESE PHYLLO TART



Strawberry-Cream Cheese Phyllo Tart image

I got this recipe from the spring 2010 cooking club magazine. It sounds yummy, but I haven't tried it yet.

Provided by SaffronMeSilly

Categories     Tarts

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup butter, melted
6 sheets phyllo dough, thawed (14x9 inch sheets, if sheets are larger, stack and cut to size)
12 ounces cream cheese, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups strawberries, halved (or quartered depending on size)
1/4 cup currant jelly, melted

Steps:

  • Heat oven to 350. Brush bottom and sides of 11x7 inch glass baking dish with butter. Cut piece of parchment paper to fit in bottom and up 2 ends of baking dish. Place in dish; brush generously with butter.
  • Center 1 phyllo sheet in baking dish, forming about 1-inch border up sides of dish, turning over as necessary at ends; brush with butter. Repeat with remaining 5 phyllo sheets. Bake 6-8 minutes or untill sides begin to curl. If puffed in center, prick gently with knife tip; press down gently with back of spoon to deflate.
  • Meanwhile beat cream cheese in large bowl at medium speed 1 minute or until fluffy. Beat in sugar 1-2 minutes until smooth. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into partially baked phyllo lined pan.
  • Bake 20 minutes or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 minutes. Remove tart, lifting with 2 extended ends of parchment; place on wire rack. Cool 45-50 minutes or until room temperature.
  • Cover with strawberries; brush with jelly to glaze. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 368.3, Fat 22.6, SaturatedFat 12.5, Cholesterol 108.6, Sodium 277.9, Carbohydrate 37.5, Fiber 1.5, Sugar 26.2, Protein 5.5

BERRY PHYLLO TARTS



Berry Phyllo Tarts image

Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Vineland, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 14

12 sheets phyllo dough (14 inches x 9 inches)
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon grated orange zest
FILLING:
1/4 cup orange marmalade
1 cup navel orange sections
1 cup sliced fresh strawberries
1/2 cup each fresh raspberries, blueberries and blackberries
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
Fresh mint, optional

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.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 159mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 2g protein.

SHRIMP PHYLLO TARTS



Shrimp Phyllo Tarts image

These little spicy/tangy appetizers are a breeze to make using frozen phyllo shells. I like to boil my shrimp in Zatarain's crab boil for 3 minutes which gives the shrimp a little extra "zing". The serving size is 2 per person, but I've found from experience most people eat 3-4 so you may want to adjust accordingly.

Provided by Luby Luby Luby

Categories     < 30 Mins

Time 28m

Yield 15 serving(s)

Number Of Ingredients 12

1/2 lb shrimp, cooked, deveined & coarsely chopped
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup parmesan cheese, grated
2 teaspoons prepared horseradish
1 teaspoon lemon juice
1 teaspoon Tabasco sauce
2 teaspoons Old Bay Seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
1 green onion, minced
2 (2 1/8 ounce) packages frozen miniature phyllo tart shells

Steps:

  • Preheat oven to 350 degrees.
  • In large bowl cream mayonnaise and cream cheese until smooth.
  • Add remaining ingredients except shrimp.
  • When well mixed add shrimp and mix together.
  • Drop by scant tablespoonfuls into phyllo shells.
  • Bake for 10 minutes or until heated through.

Nutrition Facts : Calories 92.6, Fat 7.3, SaturatedFat 3.9, Cholesterol 42.2, Sodium 128.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 4.9

FETA-AND-HERB PHYLLO TART



Feta-and-Herb Phyllo Tart image

Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from one brand to another. It's particularly important here to get a good-quality phyllo as there is so much of it. This is a sort of quiche with a twist, with the phyllo both acting as a casing and adding the extra crispness you get from blind baking. It's a meal in itself, served with a simple salad. If you don't have a tart pan handy, use a 9-inch cake pan.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, pies and tarts, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

8 sheets of thin 16-by-12-inch/40-by-30-centimeter phyllo pastry (about 200 grams)
3 tablespoons/45 grams unsalted butter, melted
1 scant cup/100 grams finely crumbled feta (3 1/2 ounces/100 grams)
2 lightly packed cups/50 grams finely grated pecorino Romano (1 1/2 ounces/45 grams)
2 tablespoons/5 grams roughly chopped parsley
2 tablespoons/5 grams roughly chopped tarragon leaves
2 tablespoons/5 grams roughly chopped mint leaves
4 eggs
3/4 cup/180 milliliters heavy cream (double cream)
1/2 cup/120 milliliters whole milk
Salt and black pepper

Steps:

  • Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
  • Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
  • Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
  • Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
  • Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
  • Meanwhile, mix feta, pecorino and herbs until blended and set aside.
  • In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
  • Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 358 milligrams, Sugar 2 grams, TransFat 0 grams

BERRIES & CREAM PHYLLO TARTS



Berries & Cream Phyllo Tarts image

A delicate, flaky phyllo crust filled with a lightly sweetened mixed berry cream. Created for RSC #12.

Provided by Tinkerbell

Categories     Tarts

Time 38m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 11

8 ounces phyllo dough, thawed
6 tablespoons butter, melted
8 ounces mascarpone cheese
8 ounces cream cheese
1/4 cup Splenda brown sugar blend
1/4 cup sugar-free strawberry jelly
1/2 cup powdered sugar
3 teaspoons lemon juice (I used fresh squeezed)
1 cup frozen raspberries (thawed)
1 cup frozen blueberries (thawed)
1 (14 ounce) can whipped topping (optional for garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
  • Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
  • Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
  • Repeat steps 3 & 4 until all of the phyllo sheets have been used.
  • Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.
  • In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
  • Fold in raspberries & blueberries.
  • When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.
  • Store in refrigerator.

Nutrition Facts : Calories 167.2, Fat 10.6, SaturatedFat 6.2, Cholesterol 31.4, Sodium 124.7, Carbohydrate 16.9, Fiber 0.8, Sugar 9.2, Protein 1.9

CRAB PHYLLO TARTS



Crab Phyllo Tarts image

I love these - they are easy to make and disappear when you put them out! From my Breast Wishes cookbook, supporting breast cancer research! I usually add an extra green onion... I've also made my own little tart shells using phyllo dough and mini muffin tins

Provided by Cadillacgirl

Categories     Crab

Time 25m

Yield 45 tarts

Number Of Ingredients 10

3 (2 ounce) packages of mini phyllo tart shells
1/2 cup swiss cheese, shredded
2 eggs
1/3 cup mayonnaise
1/4 cup light cream
1 green onion
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 (314 g) can crab, drained, flaked, cartilage removed

Steps:

  • Place tart shells on an ungreased baking sheet and sprinkle cheese into each shell.
  • In a mixing bowl, combine remaining ingredients and spoon about a teaspoonful into each tart shell.
  • Bake at 375 F for 18-20 minutes or until pastry is browned and serve warm!

Nutrition Facts : Calories 23.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 14.8, Sodium 51.9, Carbohydrate 0.6, Sugar 0.1, Protein 1.9

SAVORY SEAFOOD PHYLLO TARTS



Savory Seafood Phyllo Tarts image

This is a great savory recipe to use whatever seafood left overs that you have available. Can be used as a hearty appetizer or serve a few for a meal. Makes 12 muffin sized tarts.

Provided by foxgang1

Categories     Savory

Time 50m

Yield 12 tarts, 6-12 serving(s)

Number Of Ingredients 11

12 phyllo pastry sheets
1/4 cup melted butter
1 (8 ounce) package cream cheese, softened
3/4 cup seafood, can use good quality canned seafood drained
2 tablespoons finely chopped onions
2 eggs
1/3 cup half-and-half
1/4 cup parmesan cheese
1/2 teaspoon all purpose Greek seasoning
garlic powder
ceyenne pepper

Steps:

  • Preheat oven to 350°F Spray or grease a muffin pan.
  • For Filling:.
  • Place cream cheese in mixing bowl. Add egg, half and half, and mix well. Stir in rest of filling ingredients.
  • For Dough:.
  • Working quickly, and keeping dough moist, lay out a sheet of dough on a cutting board and brush with melted butter. Lay onto buttered surface next sheet of Phyllo dough and repeat with 5 more sheets leaving last sheet plain without butter.
  • Cut stacked dough into 6 equal pieces and place into muffin pan fitting into the bottom to make a well.
  • Butter, stack, and cut remaining 6 pieces of dough.
  • Fill cups with filling to top and bake at 350 F until set approximately 20 minutes.

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