Sunday, January 18, 2009


8-oz strawberry light cream cheese spread
1 box (2.1 oz) frozen baked mini fillo dough shells, room temperature
1 pint fresh small ripe strawberries, rinsed but not stemmed

Spoon the cream cheese spread into a pastry bag or a large heavy-duty plastic zip-top bag fitted with a large star tip. Pipe the spread into the fillo cups. Pick the prettiest 15 strawberries and slice each berry about 3 times from the tip almost to the stem. Fan the slices and place atop the filling. Serve immediately. Perfect little dessert cups for many different occasions.

Note: These baby berry tarts really add color to a buffet table or dessert table. They are also perfect for bridal showers and baby showers, especially if the baby is a girl.

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