How can a recipe made with cream cheese and phyllo go wrong?
Makes 14 to 16 tarts
- 2 tbsp unsalted butter (30 mL)
- 1/2 cup finely chopped mushrooms (125 mL)
- 1/4 cup finely chopped onion (60 mL)
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 4 oz cream cheese, softened (125 g0
- 1 can (4.8 oz/127 g) white chicken, drained
- 7 to 8 sheets frozen phyllo dough, thawed (see tips)
Tips: Different brands of phyllo come in different-size sheets. For this recipe, we used sheets that are 14 by 9 inches (35 by 23 cm). If using larger sheets, cut them into quarters before folding as directed in step 2. Thaw phyllo dough in the refrigerator according to package directions. Wrap any extra sheets tightly in plastic wrap and refrigerate for up to 2 weeks, or refreeze and use within 9 months.
In a medium skillet, melt butter over medium-high heat. Add mushrooms and onion; cook, stirring, for 5 to 6 minutes or until lightly browned. Stir in garlic, salt and pepper to taste and cream cheese until cheese is melted. Gently stir in chicken. Remove from heat.
Cut each phyllo sheet in half crosswise. As you work with each half-sheet, keep the remaining half-sheets covered with plastic wrap and then a lightly dampened towel, to prevent them from drying out. Fold each half-sheet into fourths. Place about 1 tbsp (15 mL) chicken filling in the center. Gather all the edges up and pinch around filling to make a packet, using water to seal.
Place a packet in each cake pop well.
Bake for 5 to 7 minutes or until phyllo is crisp. Transfer packets to a wire rack to cool slightly. (If baking in the rotating cake pop maker, bake as directed in step 4, without rotating.)
Repeat steps 3 and 4 with the remaining packets. Serve warm.
Excerpted from "The Big Book of Babycakes™ Cake Pop Maker Recipes" by Kathy Moore and Roxanne Wyss © 2012 www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.