Fill phyllo shells 1/2 to 1/3 full with chutney.
Spread goat cheese over top of chutney.
Arrange on serving dish.
You're finished!
Melt butterscotch chips and one tablespoon milk in saucepan. Stir until smooth. Whisk in cream cheese (cut into pieces). Evenly divide among phyllo shells, using about 1 tsp. per cup. Refrigerate. Melt chocolate chips and 1 Tbsp. milk in clean bowl over simmering water in saucepan. Dollop each cup with chocolate. Top each with a pecan half. Refrigerate until chocolate is relatively firm to the touch.
Combine all ingredients except phyllo shells. Spoon into shells. Bake 5 minutes at 350 degrees.
Note: You can change the type of meat and cheese: crab and swiss cheese, cooked sausage and cheddar cheese.
ntil almost smooth.
Place phyllo shells on a baking sheet.
75 degrees F. Arrange phyllo dough shells in a 15x10x1-inch baking
br>Lay unrolled stack of phyllo sheets on flat surface, cover
Preheat oven to 400 degrees F (200 degrees C).
Mix the egg, garlic, and feta in a large bowl. Stir in the spinach. Place the phyllo shells on flat baking sheets, and fill with the spinach mixture.
Bake in preheated oven until hot, 6 to 8 minutes.
Preheat oven to 350 degrees.
In large bowl cream mayonnaise and cream cheese until smooth.
Add remaining ingredients except shrimp.
When well mixed add shrimp and mix together.
Drop by scant tablespoonfuls into phyllo shells.
Bake for 10 minutes or until heated through.
In a bowl, whisk together the cream cheese, sour cream, splenda and vanilla until smooth.
Pipe or spoon into phyllo shells.
Top each with an orange segment and kiwi piece.
Refrigerate until serving.
ool slightly
Place prepared phyllo shells on a baking sheet and
nto an appetizer:
Spoon ratatouille into the mini phyllo cups and
utter on each sheet of phyllo dough and layer gently.
Mix together ingredients *except crab meat* to make a thick mixture.
Carefully fold crab meat into mixture either with a your hands, or a spatula, just until mixed. Do not over mix.
Over fill each mini phyllo shell with the crab meat, (about 1 tablespoon per shell).
Sprinkle lightly with paprika, for decoration.
Bake at 350\u00b0F for 25-30 minutes or until bubbly.
horoughly cooked through. Drain. Cut phyllo dough sheets into 2-inch
UST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy
ven 350\u00b0F.
Bake phyllo sheets on 2 baking trays
he spread between layers of phyllo dough.
) Split in half
ssemble bites, place 1 sheet phyllo dough on flat surface; brush
Remove phyllo shells from freezer 15 minutes before using.
Reserve a small amount of whipped topping for garnish. Combine remaining whipped topping with pumpkin; mix until smooth. Mix in pudding mix until fully combined. Pour filling into a plastic zip-top bag; seal and cut off a small corner.
Pipe pumpkin filling into the phyllo shells. Divide the reserved whipped topping over tarts; pipe out of another zip-top bag if desired. Sprinkle pumpkin pie spice on top.
pour spout.
Arrange phyllo shells on a baking sheet which