Apricot Cream Cheese Phyllo tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Phyllo Dough (comes frozen) - 4 1/2 sheetsCanned apricots - 12 halvesLight Cream Cheese - 12 tbspSugar Free Apricot Jam - 5 tbspButter - 2 tbsp (melted)Sliced Almonds - 1/4 cupIcing Sugar - 1 tbsp
Mix 3 tbps of the apricot jam with the cream cheese.
Thaw phyllo pastry as per instructions.
Lay out one sheet, brush lightly with melted butter. Try and be gentle - but don't worry if you get a couple of tears.
Repeat twice for a three layer sheet. Cut into eight sqaures.
Repeat with 3 "half" sheets for another four squares.
Fit each square into a greased muffin/tart tin so that it slightly overlaps on itself on the bottom and the corners are sticking out the sides.
Place 1 tbsp of the cream cheese mixture inside the dough. Sprinkle on a few slivered almonds and then top with half an apricot.
Tuck the pastry corners down slightly to partially cover the tart .
Cook in preheated 375 degree oven for approx 12 min (until pastry is golden brown)
Remove. Brush/Glaze with remaining melted apricot jam. Sift icing sugar on top when cooled.
(You can also use an oil spray instead of brushing on the butter. It is less likely to tear and would cut the calories even more.)
Number of Servings: 12
Recipe submitted by SparkPeople user LADYCANUK.
Thaw phyllo pastry as per instructions.
Lay out one sheet, brush lightly with melted butter. Try and be gentle - but don't worry if you get a couple of tears.
Repeat twice for a three layer sheet. Cut into eight sqaures.
Repeat with 3 "half" sheets for another four squares.
Fit each square into a greased muffin/tart tin so that it slightly overlaps on itself on the bottom and the corners are sticking out the sides.
Place 1 tbsp of the cream cheese mixture inside the dough. Sprinkle on a few slivered almonds and then top with half an apricot.
Tuck the pastry corners down slightly to partially cover the tart .
Cook in preheated 375 degree oven for approx 12 min (until pastry is golden brown)
Remove. Brush/Glaze with remaining melted apricot jam. Sift icing sugar on top when cooled.
(You can also use an oil spray instead of brushing on the butter. It is less likely to tear and would cut the calories even more.)
Number of Servings: 12
Recipe submitted by SparkPeople user LADYCANUK.
Nutritional Info Amount Per Serving
- Calories: 98.0
- Total Fat: 5.6 g
- Cholesterol: 12.6 mg
- Sodium: 124.7 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.5 g
- Protein: 2.4 g
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