Frozen Miniature Phyllo Tart Shells Recipes

PHYLLO TART SHELLS

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.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

BACON & SUN-DRIED TOMATO PHYLLO TARTS

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.