Saturday Recipe

I have been looking at this recipe all month, it’s on a calendar we got from the bowling alley. I thought it looked really good so here it is. Bit late for Valentine’s which is what, I presume, it was intended for. Maybe next year.


Rasberry Phyllo Tarts

12 sheets of phyllo dough
1/2 cup unsalted melted butter

Filling:
1 tub marscapone cheese
1/4 cup icing sugar
1 tsp vanilla extract
2 cups fresh raspberries

Butter each sheet of phyllo dough, stacking sheets on top of one another on a large chopping board. Use a heart shaped 2 x 21/2 inch cookie cutter to cut out the heart shaped tarts. Place on parchment lined baking sheets. Bake in preheated 400°F oven for 10 to 12 minutes until lightly browned. Allow to cool. Mix together filling ingredients, spoon some of mixture on to each tart and add a few berries on top. Serve immediately.
If desired to decorate the serving platter; melt 4 oz white chocolate. Partially dip fresh strawberries into chocolate. Place on a parchment lined tray. Place in fridge to set chocolate.

Have a great weekend.