I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)
Provided by Pamela
Categories Spreads
Time 35m
Yield 48 tarts
Number Of Ingredients 4
Steps:
- Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
- Brush a thin layer of butter on one sheet and stack the other sheet on top.
- Cut the stacked sheet in half.
- (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
- You will then have a 7 x 11 pastry sheet with four layers.
- Cut that into 12 equal squares.
- Press each square into a greased mini muffin tin.
- Bake at 350 degrees until golden brown, about 10-15 minutes.
- Repeat with remaining sheets, remembering to keep unused sheets covered.
- Shells may be frozen at this point or filled and ready to serve.
- To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
- Top with 1/2 to 1 tsp of jelly.
- May be served as is or baked for 10 minutes and served warm.
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Ashraf Chaudhry
[email protected]Overall, I thought these tarts were just okay.
Alex Ucelo
[email protected]I had a hard time finding hot pepper jelly at my local grocery store.
Backstab Boi
[email protected]These tarts are a bit too sweet for my taste.
Kifayat Shah
[email protected]I'm not a big fan of hot pepper jelly, but I still enjoyed these tarts.
Nanoga Sharifah
[email protected]These tarts are a great way to use up leftover phyllo pastry.
Hasnain Asghar
[email protected]I've tried this recipe with different types of jelly, and I think the raspberry jelly is my favorite.
MD Asif Iqbal
[email protected]These tarts are easy to make and always a hit with my friends.
sabin vlog
[email protected]The hot pepper jelly gives these tarts a nice kick.
Fearful556wall
[email protected]I love the way the phyllo pastry gets so crispy in the oven.
Sifou Sebihi
[email protected]These tarts are the perfect appetizer for any party or gathering.
RISSENGA NOEL
[email protected]The only thing I would change about this recipe is to use a different type of jelly. I found the hot pepper jelly to be a bit too spicy for my taste.
Charles Furbee
[email protected]I've made these tarts several times now, and they're always a crowd-pleaser. They're easy to make and look impressive.
bradley griffiths
[email protected]These tarts were a hit at my last party! The combination of sweet and spicy is always a winner, and the phyllo pastry was the perfect crispy vessel for the filling.