Recipes For Mini Fillo Shells

Cheesy Bruschetta Bites The Skinnyish Dish

WEBDec 18, 2018 · Instructions. Preheat oven to 350 degrees. Place mini fillo shells in and bake for about 5 minutes. Chop tomatoes up, place in a …

Rating: 5/5(42)
1. Preheat oven to 350 degrees. Place mini fillo shells in and bake for about 5 minutes.
2. Chop tomatoes up, place in a bowl and add basil, garlic, balsamic vinegar, olive oil, salt and pepper to taste- stir together and set aside.
3. Grab a plastic baggie and a cup or a bowl. Fit the baggie in to the cup so that you can scoop the garlic and herb cheese into it. Fold up like you would a pastry bag and cut the tip off. This makes it easy and quick to get the cheese into shells.
4. Evenly pipe a small amount of cheese into each shell.

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Mini Pecan Phyllo Tarts Skinnytaste

WEBNov 14, 2012 · In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a …

Rating: 4.9/5(24)
1. Preheat oven to 350°F.
2. In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans.
3. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
4. Bake for 10-15 minutes. Let them cool before serving.

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Berry phyllo cups with lemon cheesecake cream

WEBJun 27, 2017 · Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the …

1. Take the frozen phyllo cups out of the packet to defrost a few minutes before you need them (they will probably only take as long as it takes to prepare everything else) - they won't take long but don't leave them in the packaging as you don't want them to potentially soak up any ice that may be in there and go soggy.
2. Blend together the cream cheese, yogurt, lemon zest, lemon juice and honey until smooth and well combined. Core and slice the strawberries relatively thinly. You can do all of this ahead of time.
3. Fill the phyllo cups about 3/4 full with the lemon cheesecake cream - you can spoon it in or I found it easiest to pipe it.
4. Stand two slices of strawberry in the middle of each cup - I use two of slightly different sizes to look a little better but it doesn't really matter - and then place a blueberry on each side. Refrigerate until ready to serve, but try not to make them more than 1 - 2hours ahead as the pastry will soften.

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