By: Heidi Cooks Supper
I gave 5 stars but more for the concept than for the specific recipe. I took this idea and made these in cupcake pans, with a filling made of fresh cherries, orange zest, vanilla extract, cornstarch and a bit of brown sugar. One roll of phyllo (half a package) made 12 ruffly tartlets. I used olive oil instead of butter to satisfy a vegan guest and it worked very well. The crusts stayed crispy and these were easy to pop out of the muffin tin to serve.