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Savory Phyllo Tartlet Recipe
|Phyllo pastry sheets||8|
|Butter||75 Milliliter, melted (1/3 Cup)|
|Cream cheese||175 Milliliter (3/4 Cup)|
|Butter||25 Milliliter, softened (2 Tablespoon)|
|Jalapeno jelly/Homemade hot pepper jelly||125 Milliliter (1/2 Cup)|
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
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 350Â°F (180Â°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.