Dairy Farmers of Ontario shared this recipe for Raspberry Cream Cheese Phyllo Tarts, which combines crisp, buttery layers of filo pastry with a creamy lemon-vanilla filling and bursts of fresh raspberry. Light, elegant, and beautifully flaky, they make a stunning dessert or brunch treat with minimal effort. A dusting of icing sugar adds the perfect finishing touch.
Raspberry Cream Cheese Phyllo Tarts
Ingredients:
For Pastry Base
- 375 g filo pastry
- ½ cup (100 g) local unsalted butter, melted
- ½ cup (100 g) white sugar
For Filling
- 250 g local cream cheese, softened
- ½ cup (60 g) icing sugar, sifted
- 1 tsp (5 mL) vanilla bean extract
- zest of 1 lemon
- 250 g fresh raspberries (≈ 1½–2 cups)
For Decorating
- Extra icing sugar, for dusting
Directions:
- Prepare the Pastry: Remove the filo pastry from the fridge and let it come to room temperature in its packaging to prevent tearing.
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking tray with baking paper.
- Layer the Filo: Place one sheet of filo pastry on your work surface. Lightly brush with melted butter and sprinkle with sugar. Top with another sheet and repeat.
- Shape the Tarts: Gently scrunch the layered pastry lengthwise into a loose accordion shape. Coil into a spiral to form a round tart base, pressing the centre slightly to make space for filling. Transfer to the prepared tray. Repeat with remaining pastry.
- Make the Filling: In a bowl, mix the cream cheese until smooth. Add icing sugar, vanilla extract, and lemon zest. Stir until creamy and well combined.
- Assemble: Spoon about 2 tbsp (30 mL) of filling into the centre of each tart. Top with fresh raspberries.
- Bake: Bake for about 20 minutes, or until the pastry is crisp and golden.
- Finish and Serve: Allow tarts to cool slightly, then dust with icing sugar before serving.
