Fruit Tartlets In Pistachio Phyllo Shells Recipes

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.

PHYLLO FRUIT TARTS

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.

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.

PHYLLO FRUIT TART

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.

SENSUOUS PHYLLO FRUIT TARTLETS

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.)

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.

FRUIT TARTLETS IN PISTACHIO PHYLLO SHELLS

Steps:

• Preheat oven to 375°F and butter four 1/2-cup muffin cups.
• Melt 2 tablespoons butter and cool. In a shallow baking pan toast pistachios in middle of oven, shaking pan occasionally, until golden, about 10 minutes. Cool nuts and finely chop.
• On a work surface stack phyllo sheets and cut out four 6-inch squares (for a total of 12 single-sheet squares), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each buttered muffin cup with 1 phyllo square, pressing into bottom (don't worry if pastry rips). Fold in pastry overhang and brush inside and edges with some melted butter. In a small bowl stir together 1 tablespoon nuts and 1 tablespoon brown sugar. Sprinkle bottom of each pastry shell with ‚ teaspoon mixture. Make 2 more layers of phyllo, butter, nuts, and sugar in same manner. Bake shells in middle of oven until golden brown, about 10 minutes. Carefully lift shells out of pan and transfer to a rack to cool slightly.
• While shells are baking, cut peach into 1/2-inch-thick wedges and halve wedges crosswise. In a bowl toss peach and berries with honey, lemon juice, and vanilla and let stand at room temperature, stirring occasionally, at least 15 minutes.
• In a small bowl stir together sour cream and remaining brown sugar to taste. Just before serving, divide sour-cream mixture among shells and with a slotted spoon fill shells with fruit.
• Drizzle fruit and serving plates with some of remaining fruit juices in bowl. Sprinkle remaining nuts over tartlets.