Phyllo Tartlets Food

PISTACHIO BAKLAVA TARTLETS

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.

MINI CHOCOLATE-RASPBERRY PHYLLO TARTS

Steps:

• Preheat the oven to 350 degrees F.
• For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
• Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
• Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
• For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
• Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
• Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.

LEMON-CURD PHYLLO TARTLETS

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.

MUSHROOM PHYLLO TARTLETS

Steps:

• Heat oven to 350°F.
• Melt 2 tbsp butter in a large skillet over medium heat.
• Add mushrooms, shallots and garlic & flour; mix well.
• Cook 5 minutes or until tender, stirring frequently.
• Add cream and cheese; mix well.
• Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
• Melt remaining butter in a small dish in microwave.
• Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
• Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
• Spoon one heaping teaspoon mushroom mixture into each cup.
• Bake at 350°F for 8-10 minutes or until golden brown.
• Sprinkle with parsley.

PHYLLO TARTLETS WITH SMOKE SALMON RILLETTES

Steps:

• Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool.
• Mince salmon in a food processor. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon. Season with salt and pepper to taste. Refrigerate until use.
• In a small bowl, mix yogurt, dill, lemon, salt and pepper. To serve, fill each shell with a spoon of salmon mixture. Top with a refined amount of caviar and tiny dollop of yogurt. Garnish with dainty dill sprig.

SPINACH AND GOAT CHEESE TARTLETS

Steps:

• Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
• Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

GREEK VEGGIE TARTLETS

Steps:

• Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely., Toss vegetables and olives with vinaigrette. To serve, spoon about 1 tablespoon mixture into each tart shell. Sprinkle with cheese.

MUSHROOM PHYLLO TARTLETS

Steps:

• Preheat oven to 350 degrees F
• In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
• Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
• Add wine and cook until wine is almost evaporated, stirring occasionally
• Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
• Increase heat to high and add cream, stirring well until mixture comes to a boil
• Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
• Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
• Bake for 5-8 minutes until heated through
• Serve warm

CARAMELIZED ONION TARTLETS

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 15-20 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid has evaporated. Remove from the heat; stir in cheese., Melt remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Brush to distribute evenly. Repeat with a second sheet; brush with butter. Cut into 12 squares. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Repeat three times, making 48 squares., Press one square into a greased miniature muffin cup. Top with another square of phyllo, placing corners off center. Spoon about 1 tablespoon onion mixture into cup. Repeat with remaining phyllo squares and onion mixture. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

CRAB & SHRIMP PHYLLO TARTLETS

Steps:

• Brush one sheet of phyllo with melted butter, place next sheet on top, brush with butter, repeating until all four sheets are used, do not brush top sheet with butter.
• Cut into 24 equal squares.
• Place each square into ungreased mini muffin cups.
• Bake at 350 5-7 minute until brown.
• Beat cream cheese with electric beaters, until creamy.
• Add ketchup, horseradish, hot sauce, and worcestershire sauce, mix through.
• Add onion,crab, and shrimp.
• Stir to mix trough.
• Put a heaping tablespoon of mixture into each baked phyllo shell, garnish with one whole med shrimp and chives.

SHRIMP PHYLLO TARTS

Steps:

• Preheat oven to 350 degrees.
• In large bowl cream mayonnaise and cream cheese until smooth.
• Add remaining ingredients except shrimp.
• When well mixed add shrimp and mix together.
• Drop by scant tablespoonfuls into phyllo shells.
• Bake for 10 minutes or until heated through.

CRAB PHYLLO CUP TARTLETS

Steps:

• Preheat oven to 350*.
• Mix the cream cheese and horseradish sauce together.
• Fold in the crabmeat and onion.
• Using a small sized scoop (Pampered Chef), place filling into tart shells.
• Sprinkle with a small amount of paprika.
• Bake for 16-18 minutes, or until slightly brown on top.