Savory Phyllo Tartlet Recipe
Ingredients
| 8 sheets phyllo pastry | ||
| 1/3 cup butter, melted 75 mL | ||
| Cream cheese | 3/4 Cup (16 tbs) (Filling) | |
| 2 tbsp butter, softened 25 mL | ||
| 1/2 cup jalapeno or homemade hot pepper jelly 125 mL | ||
| Dill sprigs | ||
Directions
Place one sheet of phyllo on work surface, keeping remaining phyllo covered with damp towel to prevent drying out.
Brush phyllo sheet lightly with butter.
Lay second sheet on top; brush with butter.
Repeat with remaining phyllo.
Cut into 2 inch (5 cm) squares and press into 1-3/4 inch (4.5 cm) miniature tart tins.
Bake in 350°F (180°C) oven for 10 to 15 minutes or until crisp and golden.
Let cool. (Pastry shells can be stored in airtight containers for up to 3 days.)
FILLING: In food processor or bowl, blend cream cheese with butter until smooth; pipe or spoon into pastry shells.
Top each with about 1/4 tsp (1 mL) jalapeno jelly; garnish with dill. (Tartlets can be covered and refrigerated for up to 24 hours; let stand at room temperature for 45 minutes before serving.)
VARIATION Smoked Salmon Tartlets: Add about 2 oz (50 g) smoked salmon to cream cheese and butter; process until smooth.
Omit jalapeno jelly.
Brush phyllo sheet lightly with butter.
Lay second sheet on top; brush with butter.
Repeat with remaining phyllo.
Cut into 2 inch (5 cm) squares and press into 1-3/4 inch (4.5 cm) miniature tart tins.
Bake in 350°F (180°C) oven for 10 to 15 minutes or until crisp and golden.
Let cool. (Pastry shells can be stored in airtight containers for up to 3 days.)
FILLING: In food processor or bowl, blend cream cheese with butter until smooth; pipe or spoon into pastry shells.
Top each with about 1/4 tsp (1 mL) jalapeno jelly; garnish with dill. (Tartlets can be covered and refrigerated for up to 24 hours; let stand at room temperature for 45 minutes before serving.)
VARIATION Smoked Salmon Tartlets: Add about 2 oz (50 g) smoked salmon to cream cheese and butter; process until smooth.
Omit jalapeno jelly.
Chef
