Healthy eating

Whether sweet or savory, tiny tartlets are so easy, so delicious, so perfect for holiday entertaining
Written and photographed by Nancy Monaghan

We started using Athens mini phyllo cups as soon as we discovered them a few years ago. They are perfect for quick bites, they dress up everyday ingredients, and they look delectable on serving platters. Here we offer two of our own favorite recipes, for Cheesy Strawberry and Mushroom and Onion. The rest were provided by Athens, makers of mini phyllo cups. A treasure trove of phyllo recipes, both for the mini shells and the standard phyllo dough, can be found on their website www.athensfoods.com.

One mini phyllo cup has just 35 calories and less than two grams of fat. All you need to fill them can probably be found in your own recipe files for appetizers and desserts, things you can convert to filling these delectable little vessels. As you can see, even a standard shrimp cocktail can enjoy reincarnation as a tartlet!

These ready-made tartlets come in a box of 15, just right for a plate of snacks to pass when friends stop by during the holidays. Most of these recipes make enough filling for one box of tart shells. If you need more, just double the recipe as we did for the Mushroom and Onion and the Cheesy Strawberry.

Mushroom and Onion Tartlets

30 mini phyllo shells (2 boxes)
8 oz baby portobello mushrooms (about 12 mushrooms)
1 tbs butter
1 tbs olive oil
1 medium shallot, minced (about 3 tbsp)
3-4 tbsp Madeira wine or dry sherry
3 tbsp grated Parmesan cheese
3 tbsp grated Swiss cheese (plus another tbsp or so for tops)
3-4 tbsp bread crumbs
1/2 tsp dried tarragon
3 tbsp fresh parsley, chopped
Salt and pepper
2-3 scallions, white and pale green parts,chopped

Preheat oven to 350 degrees. Wipe dirt off mushrooms and chop finely. Melt butter and olive oil in a large skillet, add shallots and saute about three minutes. Add mushrooms, saute until everything's soft and cooked through, stirring frequently, about 10 minutes. Add wine and cook down til liquid is almost evaporated.

Take mixture off heat. Add cheese, bread crumbs, tarragon and parsley and mix well. Season with salt and pepper.

Spoon mixture into phyllo cups and place on a cookie sheet. Put a tiny pinch of swiss cheese on top and bake for about 10 minutes until cheese is melted. Remove from oven, sprinkle tops with chopped scallions

Avocado, Corn and Jalapenos
15 mini phyllo shells (1 box)
2 large avocados
8 oz cream cheese
1 tbsp pickled jalapenos
1 tbsp lemon juice
1 can sweet corn kernels
Salt and pepper to taste

Let the cream cheese soften to room temperature (or soften briefly in the microwave). In a medium bowl, mix together the cheese, avocados, jalapenos and lemon juice. Season with salt and pepper. Use a Ziploc bag to pipe mixture into the shells, and garnish the top with a few kernels of corn.

Carmelized Onion and Goat Cheese
2 tbsp olive oil
1 large onion, thinly sliced
1/4 tsp nutmeg
Salt and pepper
4 oz goat cheese
1 egg yolk
2 tbsp Greek yogurt
15 mini phyllo shells (1 box)

Preheat oven to 350 degrees. Heat olive oil in a skillet over low heat, add onion and sauté 20 to 30 minutes, stirring frequently, until they are beginning to brown. Add nutmeg, salt and pepper and set aside to cool. Combine goat cheese, egg and yogurt. Spoon goat cheese mixture into the shells and bake until set, about 15 minutes. Top each tartlet with a bit of the carmelized onion mixture.

Shrimp cocktail

15 mini phyllo shells (1 box)
Cocktail sauce
15 medium cooked shrimp
Fresh dill for garnish

Spoon one teaspoon of prepared cocktail sauce into each shell, add one cooked shrimp, tail up, and garnish with a sprig of dill.

Cheesy Strawberry Tartlets
6 ounces reduced-fat cream cheese such as Neufchatel
½ cup fat-free sour cream
¼ - ½ tsp fresh ginger paste (optional)
3 tbsp confectioners sugar
12 fresh strawberries
Pinch of sugar
2 boxes mini phyllo cups (30)

Let cream cheese soften to room temperature. Combine cream cheese, sour cream, sugar and ginger paste until smooth and creamy. Dice strawberries, sprinkle with a pinch of sugar and let set for 15 or 20 minutes for the juices to release.

Put about one teaspoon of the cheese mixture in each shell and top with a bit of the strawberry mixture.

Note: Ginger paste is available in small jars in most grocery stores’ produce departments. You could also use a dash of dried ginger or finely grated fresh ginger. If you want to skip it, a pinch of lemon zest added to the strawberries will also provide a nice complement.

Key lime
½ cup softened cream cheese
¼ cup sweetened condensed milk
2 tbsp fresh lime juice
¼ tsp lime zest
2 thin slices of lime for garnish
15 mini phyllo shells (1 box)

Combine cream cheese and milk in a small bowl. Mix until light and fluffy. Add lime juice and zest, mix thoroughly and chill for one hour. Spoon or pipe two teaspoons of filling into each shell, filling above the rim shaped into a cone at the top. Cut each lime slice into eight pieces, garnish each shell with one lime piece.

Blueberry Cream Swirls
1/3 cup reduced-fat sour cream
1 tbsp confectioners sugar
1/3 cup fat-free blueberry yogurt
1/3 cup fresh or frozen blueberries
15 mini phyllo shells (1 box)

Combine sour cream and powdered sugar. Spoon one teaspoon of rhe sour cream mixture and one teaspoon of the blueberry mixture, side by side, into each shell. With the tip of a knife, gently stir the sour cream and yogurt to make a swirled pattern (do not overmix). Top with a few blueberries.

Vanilla and Fruit Pudding
½ cup reduced-fat vanilla pudding
2 tbsp canned crushed pineapple, drained
2 tbsp small diced strawberries
1 kiwi, peeled, sliced and cut into 8 small wedges
15 mini phyllo shells (1 box)

In a small bowl combine pudding, pineapple and strawberries. Chill for one hour. Spoon one rounded teaspoon of filling into each shell, top with one or two wedges of the kiwi.

Tiramisu
1 tbsp Kahlua
1 tsp instant coffee powder
1 tsp water
2 tsp sugar
2/3 cup mascarpone or softened cream cheese
15 mini phyllo shells (1 box)
Cocoa powder for garnish

Combine Kahlua, coffee, water and sugar in a small bowl, stir until sugar is dissolved. Add cream cheese and blend thoroughly, chill for one hour. Spoon or pipe two teaspoons of filling into each shell so the filling comes above the rim of the shell as into a cone shape, garnish with a pinch of cocoa powder.