A fun little dessert recipe

 

I thought I would share the nice little dessert that I took to our daughter Carrie's home on Mother's Day.  This choice of dessert was the result of an impulse buy at the grocery store.  Have you tried the Athens Phyllo Cups?  They've been around for years, but it's been awhile since I purchased or used any.  

While grocery shopping on the Friday before Mother's Day, I noticed a stack of the Athens Phyllo Cups on display in the produce department.  To my surprise, they had not only the traditional phyllo cups but also a chocolate flavor and a graham flavor.  They were 3 boxes for $5.  I scooped up a box of each, not sure what I would do with them.

A recipe for Petite Cheesecakes was on the box of the regular flavor shells.  I had all of the ingredients on hand (very simple ones), so that decided the matter.  Here is the recipe as I prepared it.

PETITE CHEESECAKES

8 ounces cream cheese, softened
1/3 cup sugar
2 teaspoons flour
1 egg
1 teaspoon vanilla extract
4 teaspoons lemon juice
2 pkgs. (15-count each) Athens Phyllo Shells (I used 1 box of regular and 1 box of chocolate)
1/2 cup seasonal fruit, preserves, or favorite topping for garnish

Preheat oven to 325º.  Arrange phyllo shells on a sheet pan.

In a small bowl, beat cream cheese, sugar, and flour.  Blend in egg, vanilla and lemon juice until smooth.

Spoon filling into each phyllo shell.  Bake for 12 to 15 minutes.  ( I went for 15.)  

Let cool for 10 minutes.  Garnish as desired.  I used lemon curd, strawberry pieces, halved Andes mints, and some lovely organic raspberry preserves that Vee had given me when we met up in February.

As you can see, these turned out quite pretty.  They were also delicious.  

These little tarts transport well and are easy to serve and eat.  They would make a fun dessert to share at upcoming graduation parties, weddings, recitals, and more.