June 14, 2017

Maple Walnut Cheesecake Tarts

Yum
On the Menu Today~
Maple Walnut Cheesecake Tarts


Today we are sharing two easy recipes
made with a few of my favorite convenient products.
Philadelphia Ready to Eat Cheesecake Filling,
Both recipes are so easy and beyond wonderful.



The first recipe calls for using phyllo dough.
Phyllo [FEE-loh]
Literally translated, the Greek word phyllo means "leaf".
In culinary terms it refers to tissue-thin layers of pasrty dough used in various Greek sweet and
savory dishes, the best known being Baklava and Spanakopita. 
Phyllo (also spelled filo) is very similar to strudel dough.
Package fresh phyllo dough can be found in Greek markets and
frozen fillo is readily available in most supermarkets.
Athens is a popular name brand.
Fillo mini shells and fillo sheets are well known and
both can be used in many recipes including the recipes below.
Follow directions listed on the box for thawing, baking and
storing fillo sheets and/or shells.


The second recipe calls for puff pastry.
Puff Pastry~
The French call this rich, delicate, multilayered pastry Pâte Feuilletée.
It's made with by placing pats of chilled butter between layers of pastry dough,
then rolling it out, folding it in thirds and letting it rest.
This process, which is repeated 6 to 8 times,
produces a pastry with many layers of dough and butter.
When baked, the moisture in the butter creates steam,
causing the dough to puff and separate into many flaky layers.
Puff pastry is used to make Croissants, Napoleons, Palmiers and Allumettes.
Puff pastry is also used as a wrapping for various foods such as meats, cheese and fruit.
Puff Pastry Sheets can be found in most supermarkets,
in the frozen food department, usually by the frozen pie crusts.
Pepperidge Farm is a popular brand of puff pastry and
is the brand I use most often, due to it's availability.
No matter which recipe you choose to make,
both recipes can be made in under an hour.


Maple Walnut Cheesecake Tarts are fantastic.
The combination of maple syrup, ready to eat cheesecake filling and
walnuts is one of my {new} favorite taste sensations.
When making these recipes or
any recipe that requires Maple Syrup,
use Real Maple Syrup.
Maple Flavored Syrup is a combination of less expensive syrup,
usually corn syrup and a small amount of pure maple syrup.
Pancake Syrup contain no maple syrup.
It's simply corn syrup with artificial maple extract.
Maple Syrup is clear sap that has been 'tapped' from the maple tree,
that's been boiled down until  much of the water has evaporated and
the sap is thick, syrupy and amber in color.


Toasted Walnuts or Sugar-Coated Walnuts can also be used in this recipe.
I belong to a group on Facebook called Cindy's Recipe Exchange.
This recipe was inspired by a recipe I saw on Cindy's Recipe Exchange.
Sweet or savory, the recipe possibilities made with
Ready To Eat Cheesecake Filling are endless.
Let your imagination run wild~

{Easy} Maple Walnut Cheesecake Tarts (Phyllo Dough Recipe)

Ingredients
  • 4 sheets phyllo dough, thawed
  • 2 tablespoons melted butter
  • 1 (24 oz) tub 'ready to eat' cheesecake filling (Philadelphia)
  • 1/4 cup maple syrup (the real stuff)
  • 24 whole walnuts (one for each tart)
  • extra maple syrup, for drizzle
Cooking Directions
  1. Preheat oven to 350.
  2. Stack phyllo sheets, brushing melted butter between each sheet.
  3. Cut into 24 rectangles.
  4. Press each rectangle into muffin tins that have been lightly sprayed with a non-stick cooking spray. Bake 8 to 10 minutes or until golden brown. Cool on wire rack and set aside.
  5. Fold maple syrup into cheesecake filling.
  6. Spoon mixture evenly into baked phyllo cups.
  7. Top each tart with one whole walnut. Refrigerate for 10 minutes.
  8. Drizzle each tart with maple syrup, serve immediately.

{Easy} Maple Walnut Cheesecake Tarts (Puff Pastry Recipe)

Ingredients
  • 1 (17.3 oz) package puff pastry sheets (2 ready-to-bake sheets)
  • 1 (24 oz) tub 'ready to eat' cheesecake filling (Philadelphia)
  • 1/4 cup maple syrup (the real stuff)
  • 12 whole walnuts (one for each tart)
  • extra maple syrup, for drizzle
Cooking Directions
  1. Remove frozen pastry sheet(s) from box and paper wrapping.
  2. Thaw pastry sheet(s) at room temperature for no more than 40 minutes or until pastry unfolds easily. Thawed sheets should still be cold. Unfold pastry on lightly floured surface. Remove parchment paper. Cut into 3 strips along fold marks. Cut each strip in half, 12 rectangles total. 
  3. Preheat oven to 400º
  4. Lightly grease one 12 cup muffin tin pan.
  5. Press one rectangle into each muffin tin. 
  6. Bake for 15 minutes or until pastries are golden brown. Cool pastries on wire rack until cool. Set aside.
  7. Fold 1/4 cup maple syrup into 'ready to eat' cheesecake filling. Spoon mixture evenly into baked pastry cups. Top each tart with one whole walnut.
  8. Refrigerate for 10 minutes.
  9. Drizzle each tart with maple syrup, serve immediately.
Recipe Note:
You might not use all of the 'ready to eat' cheesecake filling.
Can use Pepperidge Farms Puff Pastry Shells or Cups

Cheesecake, Tarts, Maple, Maple Syrup, Walnut, Dessert
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