Feeds:
Posts
Comments

Posts Tagged ‘phyllo’

This past weekend, my friend Craig came to visit my roomate Katie and me in Halifax.  After spending a lovely day wandering the Seaport Market and Spring Garden Road, we were craving flaky and cheesy spanakopita.   Unsurprisingly, we ran out of spinach filling before phyllo, so inspired by frozen berries in the freezer, we decided to make bumbleberry tarts.  The filling was berrilicious and the tarts crispy.  I confess I still have a slight preference for flaky pastry, (or filling the phyllo cups with salmon mousse), but this was a tasty way to ensure we did not waste any phyllo sheets!

The phyllo cups can be made a day ahead if once cooled, they are stored in an airtight container.

Phyllo Bumbleberry Tarts

(makes 20 tarts)

Ingredients:

4 sheets phyllo pastry

2 tablespoons melted butter

2 cups frozen mixed berries, coarsely chopped

2 tablespoons peach or apricot jam

1/4 cup sugar + 1 extra teaspoon

1 tablespoon cornstarch

Rind from one orange

Directions:

Preheat the oven to 375 F. Lay a sheet of the phyllo on a clean surface.  Brush the top with the melted butter.  Place another sheet on top of the first, and brush it with butter.  Repeat with the remaining two sheets.  Sprinkle the top phyllo sheet with a teaspoon of sugar. Cut the phyllo into 16-20 squares and press each into a tart pan.  Bake for five minutes or until the phyllo is goldon (watch them carefully!)

Meanwhile, stir berries, jam, and sugar together.  Bring mixture to a boil and simmer for 2-3 minutes.  Taste and adjust for your preferred sweetness. In a small cup, mix the cornstarch with some of the berry juice.  Whisk into bumbleberry filling and continue to simmer for 3-5 minutes, or until thickened.  Grate in as much orange rind as desired.  Allow the filling to cool.

Before serving, spoon the filling into the phyllo cups. Bon appetit!

Advertisements

Read Full Post »