Last updated 7 years ago
Just Short of Crazy - Travel, Food, and Lifestyle Blog by Deb Thompson
1-8oz package of cream cheese, softened 1/2 cup of powdered sugar 1 tsp lime zest 1 Tbsp of fresh lime juice 30-mini phyllo pastry shells, thawed 30 fresh raspberries 4 ounces white chocolate, melted Stir together cream cheese, powdered sugar, lime zest, and lime juice. Evenly spoon mixture into pastry shells. Top each with a fresh raspberry and then drizzle with white chocolate.
Your Weekly Dinner Menu
I made these tonight! Yum! These will be my dessert for Easter dinner. PISTACHIO BAKLAVA TARTLETS Melt 5 T butter in skillet over medium heat. Place 15 mini phyllo shells on a baking sheet. Bake at 350 for 10 minutes. Meanwhile, add ½ cup chopped pistachios, ¼ cup honey, ¼ cup sugar, 1 t lemon juice, ¼ t allspice and a pinch of salt to the butter in the skillet. Cook, stirring until thick, 5 minutes. Divide among the shells and sprinkle with grated chocolate.
1 tbsp melted butter. 1 large egg. 4 tsp brown sugar. 2 tbsp honey. 1/4 tsp vanilla. 1/2 cup chopped pecans. 15 Mini Phyllo Shells. Package of chocolate morsels. Directions: Heat oven to 350 degrees. In a mixing bowl, combine all ingredients - except pecans. Mix well. Stir in pecans. Arrange shells on a baking sheet and place one or two chocolate morsels in the shells. Fill with one heaping teaspoon of pecan mixture. Bake for 10-15 minutes. Let cool before you eat.