Easy Apple Tartlets (Canapes)
Crisp mini phyllo shells filled with creamy Gorgonzola, diced apples, lemon zest, toasted pecans, and fresh chives. These easy Apple Gorgonzola Phyllo Tartlets are a beautiful sweet-savory appetizer or teatime bite.
Servings: 12 servings
Calories: 82kcal
Ingredients
- ¼ cup gorgonzola cheese at room temperature
- 2 ounces softened cream cheese (whipped cream cheese)
- ¼ cup unsalted butter I prefer Irish or European butter, softened to room temperature
- 2 teaspoons lemon zest about ½ of a lemon
- ¼ teaspoon salt or to taste
- 12 filo cups
- 1 apple diced
- 2 tablespoons chopped pecans toasted
- optional garnish: fresh chives
Instructions
- Remove the filo shells from the freezer and let them come to room temperature. Meanwhile, preheat the oven to 350℉. Transfer the shells to a baking sheet and bake for 3-5 minutes to briefly crisp the shells. Let the shells cool before filling.
- In a small bowl, beat together the Gorgonzola cheese, cream cheese, butter, lemon zest, and salt at medium speed until smooth. Fold in the apples.
- Spoon dollops of the filling evenly into the cooled shells. Top each canapé with toasted pecans, chives, and any remaining lemon zest.
Notes
- Phyllo: For the crispest shells, bake the empty phyllo shells for 3 to 5 minutes at 350°F, then cool completely before filling.
- Apple: Dice the apple very small so the filling fits easily into the shells.
- Filling & Making Ahead: The filling can be made ahead and refrigerated, but fill the tartlets close to serving time for the best texture.
- Nuts: Walnuts may be substituted for pecans, or you can eliminate them altogether.
Nutrition
Calories: 82kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 105mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.1mg