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Thai Chicken Phyllo Tartlets

Total Time: 40 MIN Makes: 16 tartlets
Prep Time: 20 MIN Cook Time: 20 MIN

Filled with a duck sauce-coated mixture of chicken, snow peas and coleslaw, these Asian-influenced tartlets are sure to be a crunchy hit at your next party.

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 20 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 2 tablespoons peanut oil
  • 8 ounces boneless, skinless chicken breasts, 1/2-inch dice
  • 2 teaspoons fresh ginger, grated
  • 1 clove garlic, minced
  • 1/2 cup snow peas, chopped
  • 1/2 cup packaged coleslaw mix
  • 1/4 cup scallions, finely sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup duck sauce (or plum sauce)


Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.

Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. In a small saucepan, melt butter with olive oil over medium heat. Lightly brush 3” tart pans with butter-oil mixture. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut four, 4-inch circles from phyllo stack. Place phyllo circles in the buttered pan. Carefully push phyllo into pan, pressing firmly against bottom and sides. Repeat process 3 times to make 16 shells.

Bake empty phyllo shells in preheated 350°F oven for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove shells from pans.

In a large wok or skillet, heat 2 tablespoons peanut oil until it smokes. Add chicken and cook, stirring continuously for about 3 minutes. Add the ginger, garlic, snow peas, coleslaw mix, scallions, and crushed red pepper to the wok. Cook for another 3 minutes, or until the chicken is fully cooked and the vegetables are tender. Add the duck sauce and toss to coat. Remove from heat and set aside.

Spoon about 2 tablespoons of filling into each shell. Serve immediately.