Friday, December 3, 2010

Tartlet Shells

Last year I saw these on the grocery store shelf:I bought some last week. Sooo yesterday when I went to Sam's and they had a sampling of appetizers and I tasted a raspberry cream cheese filled filo dough ball I had to go home and try my own version.
Easy and good:

Raspberry Tartlets
preheat oven 350
1 8 oz cream cheese- beat until soft, add
1/4 cup powdered sugar and beat then add
1 egg beat and then add some
seedless raspberry jam; unfortunately I do not know how much..1/2 of my jar? just until it's could use more jam than I gave it. Spoon into
prebaked shells and put on cookie sheet and bake for about 15 minutes.

with the left over cream cheese (I only had 15 shells and could have filled close to another 15.) Press together the perforations of a poppin fresh round of croissant dough into a pan and pour it on. It bakes longer than the tarts.

Both boys liked them....
I think they are pretty good but could use some tweeking. Maybe a spread of just jam onto the shells first? or a raspberry on top?

1 comment:

Anonymous said...

Sounds yummy! Another use for that filling would be crepes!