Cherry Filo Pastry Tarts is a portable grab 'n go breakfast, snack or healthy dessert. It's quick and easy to make, and you can prepare the cherry filling the night before to save time on the day of baking. These Cherry Filo Pastry Tarts can be made vegan and healthier, and it's an egg-free recipe.
1boxready to use filo pastry sheets(270 grams / 9.5 ounces, at least 7 sheets) (see notes)
¼cupunsalted butter(57 grams) - melted
powdered sugar- for dusting
Instructions
Make the cherry filling
In a medium saucepan on medium heat, add the frozen cherries, sugar, vanilla and salt. Cook for about 5 minutes, stirring frequently, until the cherries release their juices and the mixture is hot. Gently break apart cherries with a spatula.
As the cherries are cooking, in a small bowl, mix together the arrowroot powder and water to form a sludge. When the cherries are ready, add the arrowroot mixture into the saucepan, stirring as you pour it in. Bring everything to boil and immediately remove from heat. Allow the cherry filling to cool to room temperature.
Make the Cherry Filo Pastry Tarts
Preheat oven to 375°F / 190°C. Use a non-stick muffin pan and lightly oil the muffin cases. Cover the filo pastry sheets with a damp kitchen towel until ready to use.
Cut each filo pastry sheet into 4 squares (it does not have to be precise). Each sheet will likely produce a strip of leftover rectangular filo pastry. You can use the leftover scraps also. Lightly brush the filo pastry on each side with butter and line 2 sheets in each muffin case, allowing for irregular edges. If you would like, you can also line the tins with the leftover scraps, though there likely won't be enough to line all the muffin cups with a third layer.
Fill each muffin tin with 1 tablespoon of the cherry filling (I find using a small cookie scoop is the quickest way to do this). Gently fold the filo pastry edges over the top of the cherry filling, so you loosely close up the filo pastry tarts. Brush the top of each tart with additional butter.
Bake for 10 - 15 minutes, until the filo pastry looks a light golden brown all over.
Remove from heat and allow to cool in the tin for a few minutes before transferring to a cooling rack. The cherry filling inside will be very hot when it comes out the oven. Once cooled, dust with powdered sugar.
Serve warm or at room temperature.
Notes
A standard box of filo pastry sheets here contains 227 grams (7 sheets), which is what I used in the recipe to make 12 Cherry Filo Pastry Tarts. However, the standard box size for different brands in different countries may vary, so you may end up with a box with more filo pastry.The recipe for the cherry filling is inspired by Sally's Baking Addiction.