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MOCHA CHEESECAKE PHYLLO TARTS  Ingredients
1 1/2 teaspoons hot water
2 1/4 teaspoons instant coffee powder
3 teaspoons coffee-flavored liqueur
1 1/2 cups (12 ounces) reduced-fat cream cheese, softened
3/4 cup sugar
1 1/2 tablespoons all-purpose flour
3/4 teaspoon vanilla extract
2 eggs
Cooking Spray
20 sheets Athens® Fillo Dough (9”x14”), thawed
1/4 cup dark chocolate chips 16 fresh mint leaves, for garnish
In a medium bowl, combine water, instant coffee and liqueur. Then with a mixer beat cream cheese, sugar, flour, vanilla, egg, and coffee mixture. Mix on medium speed until smooth.
Lightly coat a 4” cup muffin pan with cooking spray. Layer 5 fillo sheets, lightly coating each with cooking spray. Cut two 5-inch circles from fillo stack. Place cut circle into the muffin cup. Carefully push fillo into cup, pressing firmly against bottom and sides. Repeat 3 times to make 8 tarts.
Fill tarts with 1/4 cup of cream cheese mixture. Sprinkle cheesecakes evenly with chocolate chips. Bake in preheated 350ºF oven for 20 - 25 minutes. Let cool. Garnish with 2 fresh mint leaves. Serve cool or chilled.
Yield: 8 tarts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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