HOW TO MAKE PHYLLO TARTS
OR TARTLET SHELLS

PHYLLO TARTS:

Thaw one roll of fillo dough, following thawing instructions on package.

Preheat oven to 350ºF.

Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.

Lightly coat 8″-9″ diameter tart pan with cooking spray.

Place one sheet of phyllo on wax paper on your work surface and lightly coat with cooking spray. Lay another sheet over the first one to create a plus sign. Lightly coat with cooking spray. Repeat twice more laying the sheets diagonally to form an “X” over the plus sign and lightly coat with cooking spray. Repeat this process to form a crust that is 10 to 20 sheets thick.

Invert tart pan on top of layered fillo. Cut the fillo 2″ larger than the tart pan. Turn the tart pan over and lightly coat with cooking spray Gently lift and press the fillo into the bottom and up the sides of the tart pan. Trim excess fillo even with the tart pan.

Reroll unused fillo sheets and follow storing instructions on package.

Bake empty shells about 5-7 minutes or until fillo is golden brown. Cool 5 minutes. Fill with desired filling.

 

 

PHYLLO TARTLET SHELLS:

Thaw one roll of fillo dough, following thawing instructions on package.

Preheat oven to 350ºF.

Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.

Lightly coat tartlet pan with cooking spray.

Place one sheet of fillo on a cutting board and lightly coat with cooking spray. Layer and repeat with 4 more sheets. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.) If shell is for a dessert item, lightly sprinkle each layer with sugar after spraying. Finely chopped or ground nuts between sprayed and sugared fillo layers add wonderful flavor.

 

Shapes_TartlettShells

A general guide is to cut the fillo about 1″ larger than the tart pan, so that the fillo circle is large enough to go completely up the sides of the pan. For 2½” tarts pan, cut 4″ circles and; for 4″ tarts pan, cut 5″ circles.

Shapes_TartlettShells_2

Place layered circles in the sprayed pan. Carefully push fillo into the pan, pressing firmly against the bottom and sides.

Reroll unused fillo sheets and follow storing instructions on package.

Bake empty shells about 8-10 minutes or until fillo is golden brown. Cool 5 minutes. Remove and fill.

 

 

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