Fruit Tartlets In Pistachio Phyllo Shells Recipes

Steps:

• Preheat oven to 400°F. Place a sheet of phyllo on a flat surface such as a cutting board; spray lightly with spray and sprinkle with 1 tbsp sugar. Cover with another sheet of phyllo. Repeat three times, finishing with spray and sugar. Using a pizza cutter or a very sharp knife, cut the phyllo into 3-inch squares. Place each square in a cup on a muffin tin, pressing in gently and fanning phyllo layers so corners don't overlap. Bake 7 to 10 minutes or until golden. Whip yogurt in a small bowl. Fold in Neufchâtel and vanilla (and liquor, if desired). Cover and refrigerate 10 minutes. After cups have cooled, remove them from muffin tin. Add 1 tbsp yogurt mixture to each cup. Top with fruit and serve. (You can also mix fruit directly into yogurt mixture.)

Steps:

• Melt 5 tablespoons butter in a skillet over medium heat. Place 15 mini phyllo shells on a baking sheet and brush with 1 tablespoon of the melted butter. Bake at 350 degrees F until just golden, 10 minutes. Meanwhile, add 1/4 cup chopped pistachios, 1/4 cup each honey and sugar, 1 teaspoon lemon juice, 1/4 teaspoon lemon zest, 1/4 teaspoon allspice and a pinch of salt to the butter in the skillet; cook, stirring until thick, 5 minutes. Divide among the shells and sprinkle with grated chocolate. Let cool.

Steps:

• 1. Add to the room temp cream cheese, the juice of 1 whole lemon and 1 can of sweetened condensed milk. Beat until no lumps and creamy and airy.
• 2. Baked the phyllo shells, approximately 4-5 mins. Allow to cool then fill with the mixture above.
• 3. Top all the shells with any fruit mixture you choose. I used what fruit I had on hand but fruit in season would be great as well. Cover and refrigerate for at least 2 hours before serving.

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:

• Preheat oven to 350°F. Place phyllo shells on a baking sheet and brush with egg white. Sprinkle with sugar and bake until golden, 8 to 10 minutes. Let cool on sheet on a wire rack.
• Spoon or pipe lemon curd into shells. Serve, decorated with blueberries and fresh mint leaves.

Steps:

• 1. Preheat oven to 375.
• 2. lay out phyllo dough on a cutting board. Use a pizza wheel to cut it into six squares. Cover with a damp (almost dry) paper towel.
• 3. Brush the inside of two muffin tins with melted butter.
• 4. Uncover 1 stack of squares. Brush one sheet with melted butter and lay into muffin tin and pat down. Repeat this with five sheets. Continue until all the muffin tins are filled.
• 5. Bake in a 375 degree oven for 8 minutes or until golden brown.