Mini Phyllo Tarts

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Mini Phyllo Tarts
This recipe comes to me from my friend Georgia. These Phyllo tarts make great carriers for all sorts of different food for appetizers. The secret is to work quickly and prevent the Phyllo pastry from drying out.

  • 3 Phyllo Pastry sheets
  • 4 Tsp Melted Butter

Lay one sheet of Phyllo on work surface, keeping remainder covered to prevent drying out. Brush with butter. Fold in half to measure 12 x 8 inches. Brush top with butter cut into 2-inch squares.
Stack squares on angle to make four thicknesses for each shell.
Press into tiny 1½ inch tart cups. Bake in 375-degree oven for 3 to 5 minutes or until golden brown. Let cool. Makes 36
Make ahead. Store in cookie tin or cardboard box in a dry place up to 1 month.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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