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Cranberry & Goat Cheese Phyllo Tartlets for a Crowd

Total Time: 0 MIN Makes: -
Prep Time: 0 MIN Cook Time: 0 MIN

These easy-to-prepare appetizers bring a flavorful blend of cream cheese and goat cheese together with tart cranberries in a crunchy Mini Phyllo Shell.

  • 24 ounces plain goat cheese, softened
  • 24 ounces cream cheese, softened
  • 2 cups cranberries, fresh or frozen
  • 1/2 cup orange juice
  • 1/2 cup granulated sugar
  • 4 sprigs fresh sage
  • Oil for frying sage
  • 1 tray (45 count) Athens Phyllo Shells
  • Balsamic reduction



Preheat oven to 350⁰F.

In a medium mixing bowl, blend goat cheese and cream cheese together well. In a small saucepan, combine cranberries, orange juice and sugar. Simmer, stirring occasionally, for approximately 10-15 minutes or until berries start to “pop.” Remove from heat and cool. For thicker consistency, puree ½ cup of the mixture and stir back in.

To fry sage, add 2 tablespoons of oil to heated pan. When oil is hot, add sage and fry briefly until crisp. Allow to drain on paper towels. When cool, crumble the leaves.

Pipe 1 tablespoon of cheese mixture into each shell. Spoon 1 or 2 cranberries and some of the juice over cheese filling. Garnish with a sprinkle of the sage leaves and drizzle with balsamic reduction.

TIP: For added crispness, preheat oven to 350⁰F. Place empty shells on a baking sheet and bake for 3-5 minutes. Cool and fill.


Calories 40, Calories from Fat – 25, Total Fat – 3, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 35 mg, Carbohydrates – 2g Dietary Fiber – 0g, Sugars – 1g, Protein – 1g