Description
Indulge in the fresh, fruity flavor of our Cherry Phyllo Tart recipe. Crispy layers of Athens Phyllo® Dough hold a luscious filling of cherry pie goodness and delicious dollops of creamy whipped topping. Each tart is topped with crunchy pistachios or toasted almonds and finished with a sprig of fresh mint. These elegant desserts are a feast for both the eyes and the taste buds. Yielding 18 tarts, this recipe is perfect for sharing with guests, but we wouldn’t blame you for keeping them all to yourself.
Ingredients
- 10 sheets Athens Phyllo® Dough (9” x 14”), thawed
- 1/2 cup unsalted butter, melted
- 1 can (21 ounces) cherry pie filling
- 1 cup whipped topping
- Chopped pistachios or toasted sliced almonds, for garnish
- Fresh mint leaves, for garnish
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375°F.
With a sharp knife or scissors, cut each phyllo sheet into equal squares. Each square will be about 3 x 4 1/2 inches. Cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
With a sharp knife or scissors, cut each phyllo sheet into equal squares. Each square will be about 3 x 4 1/2 inches. Melt 4 tablespoons of butter. Brush the muffin tin with the melted butter, making sure to coat the sides of each well. Place 10 squares of the phyllo into each well, overlapping the sheets and covering the sides to allow for some overhang at the top. Brush the phyllo lightly with the melted butter as you layer them.
Bake for 8 minutes or until the phyllo turns golden brown and becomes crisp.
Carefully remove the baked phyllo tart shells from the oven and allow them to cool in the muffin tins for a few minutes.
Transfer the cooled tart shells to a wire rack to cool completely.
Once cooled, spoon cherry pie filling into each tart shell, filling them almost to the top.
Top each tart with a dollop of whipped topping.
Garnish each tart with chopped pistachios or toasted sliced almonds and a fresh mint leaf.
Serve and enjoy!
