Prize Winning Festive Phyllo Tarts

Recipe by Sweet Baboo
READY IN: 40mins
SERVES: 12
YIELD: 12 tarts
UNITS: US

INGREDIENTS

Nutrition
  • FILLING
  • 1
    (8 ounce) package light cream cheese, softened
  • 1
    teaspoon vanilla
  • CRUST
  • 4
    sheets phyllo pastry, thawed in the package, in the fridge
  • 2
    tablespoons soft margarine, melted (or butter, I probably use more)
  • OPTIONAL TOPPINGS
  • 6
    6 tablespoons lingonberry sauce or 6 tablespoons of any selection of sliced fresh fruit
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DIRECTIONS

  • For filling, beat cream cheese and Splenda until smooth.
  • Add eggs, sour cream, and vanilla, and beat well. I usually prepare the filling in the food processor. Set aside.
  • For crust, place 1 sheet of phyllo on a work surface (keep remainder covered with a damp tea towel to prevent drying out). Brush with melted margarine (or butter). Place a second sheet on top. Cut into 12 squares. Place 1 square in each greased muffin cup, leaving the corners of the square extending up into points. Repeat with remaining 2 sheets of phyllo, placing this next square on top of the phyllo lined muffin cups, but giving it a 1/4 turn, so the points fit between the existing ones (completed pastry should look like a tulip).
  • Divide cheese mixture between tart shells. If using optional filling drop 1/2 TBSP of any topping except fresh fruit, in center of each tart.
  • Bake at 375°F for 20 minutes, or until pastry is golden and filling is set.
  • Cool in muffin tin on a rack until only warm, then remove from tin to rack to finish cooling.
  • Store in the refrigerator.
  • Garnish with fresh fruit (and a sprinkle of powdered sugar) if using that option.
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