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Easy Phyllo Pastry Tarts, Makes: 4-8 tarts
Ingredients
- 8 sheets of frozen phyllo pastry sheets – thawed
- 3 tbsp. Butter, melted
- 1 pkg. Cream cheese
- 1 jar (8 ounces) Red Pepper Jam
Directions
- Take out 2 sheets of pastry and cover the rest with a damp cloth
to keep from drying out.
- Brush a thin layer of butter on one sheet and stack the other
sheet on top.
- Cut the stacked sheet in half (use a pizza cutter for ease of
cutting).
- Brush one rectangle with butter and place the other one on top.
- You will end up with a 7X11 pastry sheet with four layers.
- Cut into 12 equal squares.
- Press each square into a greased mini muffin tin.
- Bake 350 degrees until golden brown (about 10-15 minutes).
- Repeat with remaining sheets; remember to keep unused sheets
covered.
- Shells may be frozen at this point to use later or fill now and
serve.
- To Fill:
- Place ½-1 tsp. of cream cheese in enter of each tart
- Top with ½-1 tsp. of red pepper jam
- May be served at room temperature, or you can bake it for an
additional ten minutes and serve warm.
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