Best Easy Phyllo Pastry Tarts With Hot Pepper Jelly Recipes

PEPPER JELLY TARTS

Steps:

• Combine the cheese, butter, paprika, cayenne in a mixing bowl and beat until smooth.
• Add the flour, combining with a fork until it forms a nice ball of dough.
• Roll into small balls and place each into tart tin.
• You should get at least 30 tarts.
• Press each ball with fingers to shape tart shell bottom and sides.
• Spoon 1 teaspoon jelly into each mini tart.
• Bake 400 degrees for 10 minutes OR until golden.
• Cool in pans five minutes, then remove from pans to a wire cooling rack.
• Serve warm or at room temperature.
• Variations:.
• You can also put in a tiny cube of cream cheese than the hot pepper jelly.
• Or tiny pieces of Brie cheese rinds removed than top with the pepper jelly, another element of tang.
• We also have placed a tiny cube of cream cheese and placed in some raspberry seedles jam on top. ( the crust gives the heat and then the jam gives a touch of sweetness.).

CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS

Steps:

• Preheat oven to 350°F. Line up phyllo cups on a baking sheet.
• Cut 1/2 of a block of cream cheese into 15 small cubes. To make this easier, freeze your cream cheese for about half an hour before cutting. Place each little cube of cream cheese into a phyllo cup.
• Bake for 5 to 7 minutes. Remove from oven and use the back of a spoon to press down the warm, softened cream cheese.
• Add a small spoonful of pepper jelly to each phyllo cup. Top with a pecan half. Sprinkle with sea salt
• Return to the oven for 3 minutes.
• Optional: Garnish with thyme sprigs or diced parsley!

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• Brush a thin layer of butter on one sheet and stack the other sheet on top.
• Cut the stacked sheet in half.
• (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
• You will then have a 7 x 11 pastry sheet with four layers.
• Cut that into 12 equal squares.
• Press each square into a greased mini muffin tin.
• Bake at 350 degrees until golden brown, about 10-15 minutes.
• Repeat with remaining sheets, remembering to keep unused sheets covered.
• Shells may be frozen at this point or filled and ready to serve.
• To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
• Top with 1/2 to 1 tsp of jelly.
• May be served as is or baked for 10 minutes and served warm.

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• 1. Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• 2. Brush a thin layer of butter on one sheet and stack the other sheet on top. Cut the stacked sheet in half length wise. You will now have two long rectangles.
• 3. (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top. You will then have a 7 x 11 pastry sheet with four layers.
• 4. Cut that into 12 equal squares. Press each square into a greased mini muffin tin.
• 5. Bake at 350 degrees until golden brown, about 10-15 minutes. Repeat with remaining sheets, remembering to keep unused sheets covered. Shells may be frozen at this point or filled and ready to serve.
• 6. To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart. Top with 1/2 to 1 tsp of jelly. May be served as is or baked for 10 minutes and served warm.

EASIEST HOT PEPPER JELLY

Steps:

• Spoon out apple jelly into a saucepan.
• Add chopped jalapenos.
• Bring to a boil and let boil for 2 minutes.
• (This could also be done in a microwave).
• You can add a drop or two of food coloring if you want.
• Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
• Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
• (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).

FETA-AND-HERB PHYLLO TART

Steps:

• Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
• Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
• Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
• Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
• Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
• Meanwhile, mix feta, pecorino and herbs until blended and set aside.
• In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
• Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.

BERRY PHYLLO TARTS

Steps:

• Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, sugar and orange zest until coated. Divide strips into six portions; shape into nests on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until golden., In a small microwave-safe bowl, heat marmalade until melted. In a large bowl, combine the oranges and berries in a large bowl; drizzle with marmalade and juices. Sprinkle with lemon and lime zest; gently toss to coat. Just before serving, spoon into nests. Garnish with mint if desired.

EASY PHYLLO FRUIT TARTS

Steps:

• Preheat the oven to 190°C.
• Brush the sheet of phyllo pastry with melted butter or oil.
• Scrunch up to form a nest and place on a flat or shallow baking tray.
• Spoon the fruit into the centre.
• Sprinkle with sugar and bake for 12-15 minutes until golden.
• Dust with a little icing sugar if desired.
• Serve with some ready-made custard or whipped cream.
• FILLING IDEAS:.
• Stewed feijoas mixed with a little ginger.
• Cooked apples mixed with a little cinnamon, cloves and pistachio nuts or nuts of your choice.
• Canned peaches mixed with a little coconut and mixed spice.

PHYLLO TART SHELLS

Steps:

• 1. Preheat oven to 375.
• 2. lay out phyllo dough on a cutting board. Use a pizza wheel to cut it into six squares. Cover with a damp (almost dry) paper towel.
• 3. Brush the inside of two muffin tins with melted butter.
• 4. Uncover 1 stack of squares. Brush one sheet with melted butter and lay into muffin tin and pat down. Repeat this with five sheets. Continue until all the muffin tins are filled.
• 5. Bake in a 375 degree oven for 8 minutes or until golden brown.