Berries Cream Phyllo Tarts Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees. To make the tarts you can use muffin tins to form the individual tarts or you can use small tart rings. To begin you should have your sugar and melted butter with a pastry brush ready. If not using immediately keep the phyllo dough covered with a damp towel as it has a tendency to dry out very quickly. Brush each sheet with enough butter to lightly coat. Sprinkle with sugar and fold the dough in half and then cut the rectangle in half creating 2 squares. Place each square in muffin tins and the dough may bunch up on top that is okay it will appear ruffled when baked. Repeat this method as many times as you need for each serving. Bake phyllo for 10 minutes or until golden brown and set.
• Whisk together the egg yolks, sweet wine, and sugar in a large bowl. (Remember this is going to need room to grow 3 times its volume). Place this bowl on top of a pot of simmering water and begin to whip constantly. It will probably take 10 minutes or so, so you may want to have a relief whisker available. Once the sabayon is light and airy yet you can see the tracks made by the whip take off the double boiler and place bowl inside of a larger bowl that has water and ice in it to cool the cream down. Once cooled you can whip 2 cups of heavy cream until medium to stiff peaks. Fold into the sabayon. To assemble the tarts, place the baked phyllo cups on plates and spoon in sabayon cream, then pile high with any berries you like. Dust with powdered sugar and enjoy.

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.