These tasty bites come together in minutes. The rich flavors of gorgonzola, apples and dried cranberries are perfect for the season.—Trisha Kruse, Eagle, Idaho
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- 1-1/3 cups crumbled Gorgonzola cheese
- 1/2 cup chopped apple
- 1/3 cup dried cranberries
- 1/3 cup chopped walnuts
- Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells.
Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers.
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through. Yield: 2-1/2 dozen.
Originally published as Gorgonzola Phyllo Cups in Simple & Delicious September/October 2009, p30
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