Filo pastry tartlets with cottage cheese and pumpkin filling
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
These delicious tarts, filled with cream cheese and mayonnaise and topped with cubes of baked pumpkin, will be a real hit at your party. They're also very filling, and unlike similar tartlets made with shortcrust pastry, phyllo tarts are lower in calories but more delicious, flaky, and crispy. Filling them is super simple: roast the pumpkin separately, layer the phyllo tarts with the cheese mixture, top with the baked pumpkin, sprinkle with grated cheese and thyme, and bake in the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups peeled butternut squash, diced (about half a small squash)
- 2 tbsp (30 g) butter, melted
- 1 shallot, chopped
- 30 frozen mini phyllo pastry cups
- 120 g of cream cheese, room temperature
- 1/4 cup mayonnaise
- 1 cup grated smoked cheddar (about 70 g)
- 2 teaspoons fresh thyme
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Cooking the dish according to the recipe:
- Place the baking sheet on the rack on the middle shelf of the oven and preheat the oven to 190°C.
Toss the pumpkin with melted butter, 1/4 teaspoon salt, and a pinch of ground black pepper. Arrange in a single layer on a hot baking sheet. Bake in the oven until tender, about 15 minutes. Stir in the shallots and bake until softened, about 5 minutes. Then let the pumpkin cool on the baking sheet for a few minutes. - Meanwhile, arrange the phyllo pastry shells on another baking sheet. Bake until crisp, about 5 minutes. In a small bowl, combine the cream cheese and mayonnaise.
- Fill each shell with 1 teaspoon of the cream cheese mixture. Top with a few cubes of roasted pumpkin and sprinkle with smoked cheddar and thyme. Return to the oven and bake until golden brown, about 15 minutes.
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