Prize Winning Festive Phyllo Tarts
Delight your holiday guests with these Prize Winning Festive Phyllo Tarts, a beautiful blend of crisp, buttery phyllo pastry and luscious cream cheese filling. Featuring the bright, tangy flavor of fresh cranberries paired with a hint of orange zest and a drizzle of sweet honey, these tarts are as delicious as they are stunning. Perfectly baked to golden perfection in just 15 minutes, they’re finished with optional touches of powdered sugar and chopped pistachios for an elegant, festive flair. Whether served warm or at room temperature, these tarts are a show-stopping dessert that will elevate any table. Ideal for Christmas gatherings, holiday parties, or as a fancy make-ahead treat, this recipe combines simplicity with sophistication to make baking unforgettable.
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Recipe Information
Ingredients
- 12 sheets phyllo pastry sheets
- 100 grams unsalted butter, melted
- 225 grams cream cheese, softened
- 75 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 150 grams fresh cranberries
- 2 tablespoons honey
- 1 tablespoon powdered sugar (optional, for garnish)
- 2 tablespoons chopped pistachios (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or tart pan.
Unroll the phyllo pastry sheets and cover them with a damp kitchen towel to prevent drying out.
Take one sheet of phyllo and brush it lightly with melted butter. Layer another sheet on top and brush with butter again. Repeat until you have a stack of three sheets.
Cut the stacked phyllo into 4 equal squares and gently press each square into the muffin cups, forming tart shells. Repeat this process with the remaining phyllo sheets until all 12 cavities are filled.
In a medium bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and orange zest until smooth and creamy.
Spoon about one tablespoon of the cream cheese mixture into the bottom of each phyllo shell.
Top the cream cheese filling with a few fresh cranberries and drizzle each tart lightly with honey.
Bake the tarts in the preheated oven for 12-15 minutes or until the phyllo is golden and crisp.
Remove the tarts from the oven and allow them to cool slightly in the pan before transferring to a wire rack.
If desired, dust the tarts with powdered sugar and sprinkle with chopped pistachios for an extra festive touch.
Serve warm or at room temperature. These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 11.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
