Sunday, January 5, 2014

Pyhllo Tartlets with Pear and Cream Cheese

“The little boy nodded at the peony and the peony seemed to

 nod back. The little boy was neat, clean and pretty. The 

peony was unchaste, dishevelled as peonies must be, and at

 the height of its beauty.(...) Every hour is filled with such 

moments, big with significance for someone.” 

phyllo pastry
1 small egg
1/2 cup milk
1/3 cup vegetable oil
butter, melted
pears, ripe
cream cheese, 1-2 desert spoons for each tart shell
powdered sugar
ground cinnamon
Prep the sauce
Break the egg to medium bowl and add the milk and vegetable oil. Whisk until mixed well.

Assemble and bake the mini pyhllo tarts

Pre-heat the oven to 180 C.

Brush the melted butter into the tartlet shells. 

With a sharp knife cut layers of pyhllo into circles the same size of the bottom of the tart shells. 

Lay one pyhllo circle into the tart shells and brush the sauce onto it. 

Slice the pears very thinly and place them on the pyhllo layer.

Sprinkle with powdered sugar and cinnamon.

Lay two more circles and keep brushing the sauce onto every other of pastry.

Spread the cream cheese and keep layering the pyhllo circles until the shells are full. 

Top the tartlets with more pear slices. 

Sprinkle with powdered sugar and cinnamon. 

Bake until golden brown on top.

Cool on a rack until warm and serve with more powdered sugar.

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