Little Cherry Tarts to light up your picnic – so easy with phyllo!
A sweet treat based on a firecracker to light up your Fourth of July picnic. Whodda thunk it?
I saw these Smoked Cherry Bombs in this month’s Cooking Light magazine – but I skipped the smoking step – which just seemed too complicated. I also doubled the filling amounts, because c’mon – almond paste whipped with cream cheese! They are fun to serve on a platter – and this recipe achieves the perfect balance of flavor and texture – creamy and crispy all in one bite.
Next to Christmas, the Fourth of July is my favorite holiday of the year. I love the picnics, parades, fireworks – I love it all. And so, I am always on the hunt for recipes that are patriotic. Two from the past – Red White and Blueberry Cookie Tarts, and American Flag Fruit Skewers.
Have fun on the Fourth!
— posted by Donna
CHERRY BOMB TARTS
12 dye-free Maraschino cherries, with stems
4 ounces almond paste
3 tablespoons sugar
4 ounces cream cheese
1/2 teaspoon vanilla extract
Pinch of salt
12 sheets thawed phyllo
3 tablespoons butter, melted
Preheat oven to 400 degrees.
Combine almond paste, 2 tablespoons of sugar, beat with a mixer. Beat in cream cheese, vanilla and salt.
Place one sheet phyllo on a flat surface and brush with a little butter. Sprinkle with a little sugar. Repeat three times, for a otal of four layers. Cut phyllo layers into 3 1/2 inch squares. Place a tablespoon of cream cheese mixture on center of each square. Place a cherry on top of cream cheese mixture.
Gather up corners of phyllo squares and pinch them together, forming a square packet, with cherry and stem exposed.
Place on a baking sheet and bake for about 12 minutes, until golden brown.