Fresh berry phyllo tarts filled with sweetened cream cheese and topped with fresh berries! Simple and delicious, these are the perfect bites!
3 packages mini phyllo shells (such as Athens)
4 sheets honey graham crackers
2 Tbsp unsalted butter, melted
2 tsp sugar
4 Tbsp honey
8 oz reduced-free cream cheese, softened
1 pint fresh berries
- Preheat oven to 350°F and place phyllo shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack.
- Pulse graham crackers in a food processor until crumbly, then combine with melted butter and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.
- Combine honey and cream cheese in a food processor; process until smooth. Spoon 1 teaspoon cheese mixture into each shell and top with fresh berries. Sprinkle remaining crumb mixture over tops of tarts.
- Store leftover tarts in an airtight container in the refrigerator up to 2 days.
Keywords: Phyllo, Berry