In a medium bowl, mix cream cheese, bleu cheese, butter, 1 Tablespoon chives and lemon juice until blended. Add prosciutto and walnuts and mix lightly.
Using a pastry bag, pipe a rounded tablespoon of mix into each phyllo shell. Garnish with walnuts and reserved chives. Served immediately.
br>Brush one sheet of phyllo with butter, fold in half
Brush one sheet of phyllo with melted butter, place next
Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
Pluse 4 times or until the artichoke is finely chopped.
Add cream cheese and process until combined.
Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
Bake at 350 degrees for 15 to 20 minutes or until heated through.
The lime wedges should be very thin. the food colors are also optional however if using use both.
For filling, whisk the milk, lime peel, juice and color.
Cover and chill 2 hours or until filling mounds slightly.
Spoon about 1 tbsp into each phyllo shell. Top with whipped topping and wedged lime.
horoughly cooked through. Drain. Cut phyllo dough sheets into 2-inch
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet.
In a medium bowl, mix together mayonnaise, Parmesan cheese, Swiss cheese, onion, Worcestershire sauce and hot pepper sauce. Gently stir in shrimp and crabmeat.
Form phyllo dough into shells. Fill shells with the mixture.
Arrange stuffed shells on baking sheet. Bake in the preheated oven 7 to 10 minutes, or until lightly browned. Sprinkle with paprika before serving.
Stir together cream cheese, spinach red pepper and pepper until well blended.
Lay one phyllo sheet on a flat surface and brush with margarine.
cut phyllo lengthwise into 4 long strips.
spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. repeat with remaining phyllo and filling.
Place triangles on greased cookie sheet, brushtops with margarine and bake at 375, 12 -15 minutes until golden.
rying out. Place 1 sheet phyllo on a clean surface, brush
ightly dampened dish towel over phyllo sheets to keep moist while
Mix cheeses.
Add egg yolks and separately beaten egg whites. Add milk or cream to pouring consistency.
Melt butter.
Liberally coat a 9 x 12-inch baking dish.
Spread 4 sheets of phyllo dough in dish and brush with melted butter.
Spoon 1/4 of mixture into dish.
Cover with another 4 sheets of phyllo.
Brush with butter and repeat, ending with phyllo dough on top.
Cover dish with aluminum foil and bake at 350\u00b0 for 30 to 35 minutes.
Let stand 10 minutes before serving.
Cut small for appetizers.
il mixture.
Reserving enough phyllo pastry to cover the top
Preheat oven to 375\u00b0F. Place cranberry sauce in a small mixing bowl; beat with a fork or wire whisk until smooth.
Combine cream cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with 1/2 teaspoon cranberry sauce.
Bake for 10 minutes or until heated through.
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
bottom and sides) of each phyllo shell evenly with the melted chocolate
o room temperature.
Thaw phyllo pastry sheets.
Bearnaise Sauce
ntil almost smooth.
Place phyllo shells on a baking sheet
Preheat oven to 400 degrees F (200 degrees C). Arrange phyllo shells on a baking sheet.
Combine cream cheese and diced green chiles in a bowl and mix until smooth.
Fill each phyllo shell with about 1 tablespoon of the cream cheese mixture and top each lightly with shredded Cheddar cheese. Garnish each filled shell with 1 jalapeno slice.
Bake in the preheated oven until cheese is melted, 5 to 8 minutes.
FOR TART SHELL Butter a 10 inch pie plate and each phyllo sheet
Melt 1/2 cup of butterscotch with 1 Tbsp milk in a heatproof bowl over simmering water in a saucepan and stir until smoothed.
Whisk in the cream cheese.
Evenly divide among the 30 shells, using about 1 tsp per cup; refrigerate.
Melt the chocolate chips with 1 Tbsp milk in a heatproof bowl over simmering water in saucepan and stir until smoothed.
Dollop each shell with melted chocolate.
Top each shell with a pecan and refrigerate until each filling/shell is firm to the touch.