Strawberry Cream Cheese Phyllo Tart Recipes

Steps:

• Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.

Steps:

• Preheat oven to 350°F. Brush bottom and sides of a 11 x 7" baking dish with butter. Cut piece of parchment paper to fit bottom and up 2 ends of baking dish. Brush with butter. Center 1 phyllo sheet in baking dish, brush with butter. Repeat with remaining 5 phyllo sheets and butter. Bake 6-8 min or until sides begin to curl.
• In large bowl, beat cream cheese with mixer on medium speed. Beat in sugar until fluffy. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into baked phyllo-lined pan. Bake 20 min or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 min.
• Remove tart by lifting the sides of parchment paper. Cool until at room temp. Cover with strawberries, brush with jelly to glaze. Cover, refrigerate until ready to serve.

Steps:

• Heat oven to 350. Brush bottom and sides of 11x7 inch glass baking dish with butter. Cut piece of parchment paper to fit in bottom and up 2 ends of baking dish. Place in dish; brush generously with butter.
• Center 1 phyllo sheet in baking dish, forming about 1-inch border up sides of dish, turning over as necessary at ends; brush with butter. Repeat with remaining 5 phyllo sheets. Bake 6-8 minutes or untill sides begin to curl. If puffed in center, prick gently with knife tip; press down gently with back of spoon to deflate.
• Meanwhile beat cream cheese in large bowl at medium speed 1 minute or until fluffy. Beat in sugar 1-2 minutes until smooth. Add eggs one at a time, beating until just combined. Beat in vanilla. Pour into partially baked phyllo lined pan.
• Bake 20 minutes or until filling is set and phyllo is golden brown. Cool in pan on wire rack 10 minutes. Remove tart, lifting with 2 extended ends of parchment; place on wire rack. Cool 45-50 minutes or until room temperature.
• Cover with strawberries; brush with jelly to glaze. Cover and refrigerate until ready to serve.

Steps:

• FOR TART SHELL Butter a 10 inch pie plate and each phyllo sheet.
• Place one sheet in pie dish with edges overlapping the plate.
• Place additional layers on top, fanning out into a full circle.
• Bring up the edges and"crinkle.
• "Cover dish with foil and secure with either dry beans or pie weights Bake at 350 for 15 minutes.
• Then remove the weight and the foil and bake for 5 more minutes.
• FOR FILLING Saute onions and leeks in butter over medium heat, about 5 minutes.
• Add fresh spinach and cook until wilted.
• Add prosciutto and season with nutmeg, pepper, and salt.
• Cook for about one minute more.
• Remove from heat and let stand.
• In a bowl, beat eggs with additional nutmeg, cream, and half and half.
• In tart shell, spread onion and spinach mixture, sprinkle with cheese, then pour egg mixture over it all.
• Cover loosely with foil and back one hour at 350.
• Allow to cook for at least 15 minutes before serving.

Steps:

• Preheat oven to 375ºF Heat oil in a large saucepan over medium heat.
• Add onions, garlic and sugar and saute 20-30 minutes, stirring occasionally, until onions are very brown and very soft (caramelized).
• Mix beaten eggs, sour cream, dill, flour, swiss and 2 Tbs of the parmesan in a large bowl.
• Add the caramelized onions to the egg mixture and mix until well combined.
• Take two sheets of phyllo dough and lay them into the bottom of a greased 8-10 inch springform pan.
• Brush with butter or spray with oil.
• Take another two sheets and lay them over the pan in the other direction.
• Spray with oil or brush with butter.
• Be sure that the bottom and sides of pan are covered with phyllo.
• When phyllo is laid in pan, pour in egg and onion mixture.
• Pull phyllo dough over mixture to cover (use additional sheets of phyllo if necessary).
• Brush top with 2 tsp butter and sprinkle with remaining (2 Tbs) parmesan cheese.
• Bake at 375 for 45 minutes or until golden brown.
• Allow to sit for 5 minutes, then release springform and let sit for 5 more minutes before slicing.
• Serve hot or at room temperature.

Steps:

• Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan combine the cranberries, 1/4 cup of white sugar and the orange juice.
• Cook, uncovered over medium heat until the cranberries pop and the mixture thickens just a bit, stirring constantly to prevent scorching.
• Set aside.
• In a food processor combine the cream cheese, remaining sugar, egg, egg white and vanilla or almond extract.
• Process until smooth.
• Set aside.
• Spray a 9-inch tart pan with the cooking spray.
• Lightly spray 1 sheet of phyllo dough, fold in h alf and gently press into tart pan.
• Edges will extend over edge.
• Repeat and place second sheet across first in a criss-cross pattern.
• Repeat with remaining two sheets so that all of the tart pan is covered.
• Turn under edges and bake for 5 minutes.
• Spoon cream cheese mixture into phyllo crust, spreading evenly.
• spoon Cranberry mixture over cream cheese mixture, spreading evenly.
• Using a fork marble slightly but dont go too deep.
• Bake for 25 minutes.
• Let cool for 1 hour on a wire rack.
• Cover and chill for 4 hours.
• Remove and drizzle on both kinds of melted chocolate.
• Garnish with candied orange peel.
• Serve.

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.

Steps:

• Preheat oven to 350 degrees.
• Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
• Remove one phyllo sheet to a flat surface & brush with melted butter. Remove second sheet, lay over the first sheet & brush with butter. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
• Using knife or pizza cutter, cut stack of buttered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
• Repeat steps 3 & 4 until all of the phyllo sheets have been used.
• Bake at 350 degrees for 8 minutes. Remove from oven & allow to cool in pans.
• In mixer fitted with wire whip attachment, combine mascarpone cheese, cream cheese, Splenda, strawberry jelly, powdered sugar & lemon juice til smooth.
• Fold in raspberries & blueberries.
• When phyllo shells are cool, spoon in the filling (I used a small cookie scoop) & top with a dollop of whipped cream if desired.
• Store in refrigerator.