Savory Phyllo Tartlet Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Phyllo pastry sheets8
 Butter75 Milliliter, melted (1/3 Cup)
For filling
 Cream cheese175 Milliliter (3/4 Cup)
 Butter25 Milliliter, softened (2 Tablespoon)
 Jalapeno jelly/Homemade hot pepper jelly125 Milliliter (1/2 Cup)
 Dill sprig1

Nutrition Facts

Serving size: Complete recipe

Calories 2047 Calories from Fat 1270

% Daily Value*

Total Fat 144 g221.6%

Saturated Fat 85.1 g425.7%

Trans Fat 0 g

Cholesterol 407.5 mg135.8%

Sodium 1267.6 mg52.8%

Total Carbohydrates 181 g60.4%

Dietary Fiber 3.1 g12.2%

Sugars 76.6 g

Protein 23 g46.7%

Vitamin A 97.3% Vitamin C 2.8%

Calcium 26% Iron 28.7%

*Based on a 2000 Calorie diet


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.