Prep:  45 minutes
Cook:  20 minutes
Serves:  12
Average: 5 (2 votes)
Difficulty:
Cuisine:
Saved:
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Make this cream cheese dessert recipe with grilled pineapple as an entertaining dessert idea. Serve your tartlet recipe made with filo pastry with pomegranate as an easy to serve dessert idea.

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PHILLY Cream Tartlets with Grilled Pineapple
Ingredients:
Method:
  1. BUTTER and layer 4 sheets of filo with some chopped pistachio nuts and brown sugar between each sheet. Cut into 6 and gently press into 6 greased 1/3 cup muffin cups. Fold in the overhang and brush inside and edges with some melted butter. Repeat with remaining filo, pistachio nuts and sugar to make 12
  2. BAKE the filo cases in a moderately hot oven 190°C for 10 minutes or until golden brown. Cool slightly then carefully lift out onto a rack and cool completely. Store in an airtight container until required
  3. DUST the pineapple with icing sugar then chargrill for 3-5 minutes, until golden. Allow to cool
  4. BEAT the PHILLY and caster sugar with an electric mixer until smooth. Fold through the vanilla and lemon rind. Pipe or spoon into the filo cases and serve topped with pineapple, extra pistachio nuts and pomegranate
Tips & Hints:
  • While working with filo, keep filo sheets covered with a damp tea towel.
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