Filo Dough is my favorite way to make beautiful and super yummy tarts! Here is how I did it. I bought some frozen filo dough at the store. I thawed it following their directions. Then using lost of slightly damp paper towels to help keep the dough from drying out as it does very quickly. I used three sheets of filo dough at a time brushing butter in between each sheet. Then I cut the three layered sheets using cooking scissors to cut them into small rectangles. Then I gently pressed then into a small cupcake pan. I think I baked them at 400 degrees. I baked them until light golden brown about 5 minutes. I removed them immediately from the pan to cool on my counter then I continued working with three sheets at a time. You get a lot of the tarts from one package. These can be made a day ahead of time and still be great.
I filled them with two different types of filling:
The raspberry ones I filled them with layered vanilla pudding, homemade raspberry syrup, and then whipped cream.
The chocolate tarts had vanilla pudding, homemade chocolate ganache, and whipped cream.
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