CHEESE****Savoury Phyllo Tartlets

By Unblond1

25/12/14 - topped half with smoked salmon and half with red and black caviar, sprig of dill on all. Huge hit, they all went
25/12/17 - UPDATE - while these taste good, they're really messy to eat. Try wonton wrappers instead

Ingredients

• FILLINGS:
• 8 sheets phyllo
• 100 grams unsalted butter, melted
• Whipped cream cheese + grated zest of 1 lemon or lime, depending on topping chosen + thin strips of smoked salmon + fronds of fresh dill + small dollops of caviar
• OR
• Whipped cream cheese + dollop of jalapeno or other hot pepper jelly
• OR
• Salmon Rilletes + a dab of creme fraiche + sprig of dill
• OR
• Spinach or other prepared dip
• OR
• Pieces of camembert or brie + fig jam or bacon jam or jelly of choice (hot pepper, blackberry, etc.)
• OR
• Pieces of camembert or brie + half a pecan + pinch of smoked Maldon salt then baked and drizzled with honey once done
• OR
• Pieces of camembert or brie + 1/2 teaspoon fig jam + chopped walnuts. Bake until the cheese is bubbling, about 10 minutes and top with pomegranate seeds.

Details

Servings 24

Preparation

Step 1

Melt the butter in a small sauce pan, then lay out your filo on a clean surface, one sheet at a time. Brush the sheet with melted butter, layer another sheet on top and brush with butter again. Cut into 24 squares, then pick up two square and place on top of each other at an angle. Place buttered side down into the hole of a mini muffin tin. Make sure you press the filo flat against the bottom of the tin and that the pastry is not folding in on itself, but rather out over the edges of the hole.

Bake @ 350 for 5 to 6 or 10 to 15 minutes (depending on the recipe you see) until crisp and golden. Let cool completely. Can be stored in airtight containers for up to three days.

6 sheets of filo - 36 tartlets; 8 sheets - 48 tartlets

Serve brie or camembert at room temp or heated. If heating, fill shells and bake at 350 for 10 to 15 minutes until cheese melts. Remove and serve warm or at room temperature.