BERRY PHYLLO TARTS
Lightly glazed fresh fruit nestled in delicate pastry creates a looks-like-you-fussed dessert. Shares TerryAnn Moore of Vineland, New Jersey. "One taste of the crisp-tender shell topped with sweet berries, and I don't miss those confections with more fat and sugar."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.
Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 159mg sodium, Carbohydrate 35g carbohydrate, Fiber 3g fiber), Protein 2g protein.
BERRY FRANGIPANE PHYLLO TART
Store-bought sheets of phyllo form the delicate crust in this stunning tart that feeds a crowd. Frangipane made with hazelnuts instead of the traditional almonds serves as the filling, and a tumble of fresh berries goes on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 350 degrees. Butter a 12-by-8-inch rectangular tart pan with a removable bottom. Place phyllo on a work surface and cover with plastic wrap.
- Working with one sheet of phyllo at a time, use a pastry brush to coat one side with butter. Sprinkle with 1 1/2 teaspoons granulated sugar and fold sheet in half crosswise; butter the top. Transfer sheet, buttered-side up, onto half of prepared pan, leaving a 1/2-inch overhang. Repeat with a second sheet, butter, and granulated sugar, adding new sheet to other side of pan. Repeat process, buttering and sugaring phyllo, folding it over, and laying it in pan so sheets overlap in a random pattern as you build up a crust that extends all the way around the pan. Fold and ruffle edges to create an even border. Place pan on a parchment-lined rimmed baking sheet. Bake until light brown, 10 to 15 minutes.
- Filling: Meanwhile, pulse hazelnuts, brown sugar, flour, and salt in a food processor until very finely ground. Pulse in butter and ginger until smooth. Pulse in eggs until smooth.
- Spread filling in an even layer over warm crust (fill crust immediately after it is out of the oven); top with berries. Bake until filling is puffed, set, and golden brown around the fruit, 40 to 50 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar. Tart is best eaten the day it's made.
STRAWBERRY AND LEMON CURD PHYLLO BASKETS
These are too pretty to eat! Fortunately, they're also delicious! The phyllo baskets make for a whimsical presentation. The strawberries and lemon curd are natural partners.
Provided by evelynathens
Categories Pie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For baskets: Preheat oven to 350°F.
- Place 1 phyllo sheet on work surface.
- Brush with butter.
- Sprinkle 2 tsp bread crumbs over.
- Top with second phyllo sheet, butter and sprinkle with 2 tsp crumbs.
- Top with third phyllo sheet, butter and sprinkle with 2 tsp crumbs.
- End with fourth phyllo sheet and just butter this one.
- Cut out 12, 4-inch squares.
- Brush every other cup of 2, ½ cup muffin tins with melted butter.
- Place 1 phyllo square in each buttered cup, pressing down in center gently and around edges to mold (corners should stick up attractively - bend them slightly, but not all the way, back).
- Bake until just golden-brown and crisp, about 10-12 minutes.
- Remove and cool completely (can be prepared up to 2 days ahead and stored in an airtight container).
- For lemon curd: Whisk sugar, eggs, butter, lemon juice and peel over low heat until butter melts.
- Cook until mixture thickens to consistency of light whipped cream, about 5 minutes.
- Pour into bowl.
- Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 4 hours (can be prepared up to 2 days ahead).
- Spoon some berries into bottom of each basket, sprinkle VERY lightly with sugar, top with 2 ½ tbsp of lemon curd.
- Arrange remaining berries in petal pattern on top of curd.
- Garnish with mint.
SENSUOUS PHYLLO FRUIT TARTLETS
Categories Berry Cheese Fruit Dessert Bake Cocktail Party Low Fat Cream Cheese Summer Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 tartlets
Number Of Ingredients 8
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.)
PHYLLO FLOWERS WITH SORBET AND BLUEBERRIES
Provided by Marge Perry
Yield Serves 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Brush 1 sheet phyllo lightly with butter and sprinkle a pinch of sugar around border; gather edges and place in muffin pan cup, lining bottom and sides. Repeat with remaining sheets. Bake until crisp, 7 to 8 minutes. Let rest in pan 2 to 3 minutes; transfer cups to a wire rack and cool. In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup sugar and nutmeg. Cook until syrupy, stirring occasionally, 5 minutes. Remove from heat; mash berries lightly and cool, 15 minutes. Stir in fresh berries. Assemble flowers: Fill each cup with 1/4 cup sorbet and top with berry mixture.
PHYLLO PETALS WITH BERRIES
This is very easy to make. Really quick if the crust is made before hand. Very refreshing as all berries are. I'm sure you'll enjoy it
Provided by Marlitt
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- To assemble the crust place 1 sheet of phyllo dough over 9-inch pie pan, gathering slightly to make a ruffled and uneven edge.
- Keep remaining phyllo sheets covered while assembling crust.
- Brush phyllo dough with about 2 teaspoons of butter; sprinkle with about 1 teaspoon powdered sugar.
- Place second sheet of phyllo in pan criss crossing the first. Brush with 2 teaspoons butter; sprinkle with 1 teaspoon powdered sugar.
- Keep cross layering, buttering and sugaring remaining phyllo dough, butter and powdered sugar.
- Bake for 5 to 10 minutes or until golden brown.
- Let stand 5 minutes; remove from pan.
- Place on serving plate.
- Sprinkle powdered sugar over crust.
- Let cool.
- The crust can be made a day ahead.
- Rinse berries, and put into 3 individual bowls.
- Add 1 tbsp brown sugar,to each bowl and gently toss to coat, set aside.
- Just before serving, beat whipping cream in small bowl at high speed until slightly soft peaks form .
- Keep beating, while gradually adding 1/4 cup powdered sugar, until stiff.
- Fold in orange juice and vanilla.
- Fold in 2 cups strawberries, 1/2 cup raspberries and 1/2 cup blueberries.
- Spoon whipped cream mixture into center of crust.
- Arrange remaining berries over top;
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 281.8, Fat 18, SaturatedFat 10.7, Cholesterol 56, Sodium 124.2, Carbohydrate 29.5, Fiber 3.1, Sugar 16.9, Protein 2.5
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