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Ingredients

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Directions

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  • Coat fifteen 1-3/4-inch muffin cups with nonstick cooking spray or use a nonstick pan; set aside. Unroll phyllo dough. Remove one sheet of the phyllo dough and place it on cutting board. Cover remaining phyllo dough with plastic wrap.

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  • Lightly brush phyllo sheet with melted butter; sprinkle with bread crumbs. Working quickly, top with the remaining phyllo sheets, coating each sheet with butter and bread crumbs.

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  • Cut phyllo stack lengthwise into three 3-inch-wide strips. Cut each strip crosswise into five rectangles. Press each rectangle into a prepared cup, pleating as needed to fit. Bake in a 350 degree F oven for 6 to 8 minutes or until lightly golden brown. Cool in muffin cups for 5 minutes. Carefully remove phyllo cups from muffin cups; cool on a wire rack.

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  • Just before serving, fill muffin cups with a generous teaspoon of sour cream or crème fraiche; top with about 1/2 teaspoon of caviar. Makes 15 tarts.

Tips

To shortcut this recipe, substitute one 2.1-ounce package baked miniature phyllo dough shells (15) for the phyllo dough. Prepare as directed, starting with step 3.

Make-Ahead Directions:

Prepare as directed through step 3. Place phyllo cups in a single layer in an airtight container; store at room temperature for up to 2 days.

Nutrition Facts

55 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 18 mg cholesterol; 92 mg sodium. 21 mg potassium; 4 g carbohydrates; 0 g fiber; 0 g sugar; 1 g protein; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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