cheesecake phyllo tarts with raspberries
Cheesecake Phyllo Tarts with Raspberries Source: Shady Maple Farm Makes 12 tarts Crust 6 sheets phyllo pastry, thawed 1/4 cup (50 ml) butter, melted Filling 8 ounces (250 g) cream ...
Ingredients
- 6sheets phyllo pastry, thawed
- 1/4cup(50 ml) butter, melted
- 8ounce(250 g) cream cheese, softened
- 3/4cup(175 ml) pure maple syrup
- 1envelope gelatine
- 1/4cup(50 ml) cold water
- 1/2cup(125 ml) heavy or whipping cream, whipped
- 12ounce(300 g) raspberries, fresh or frozen
Directions
- 1
Cheesecake Phyllo Tarts with Raspberries Source: Shady Maple Farm Makes 12 tarts Crust 6 sheets phyllo pastry, thawed 1/4 cup (50 ml) butter
- 2
Lay 2 phyllo sheets on large cutting board and brush with melted butter
- 3
With sharp knife, cut sheet into 6 even rectangles
- 4
Fit double phyllo rectangles into 6 muffin cups, pressing gently into bottom
- 5
Lay a single phyllo sheet on cutting board and brush with melted butter
- 6
Cut into 6 rectangles
- 7
Place single rectangles into same 6 muffin cups turning so rectangle corners stick out in different directions and cup is 3 phyllo layers th
- 8
Repeat with remaining 6 muffin cups