I know, I know… You see filo dough and you think – nope, not for me, that’s too much… Well guess what?!? I am here to tell you that what you see on the pictures is actually way easier than it looks and I am ready to prove it.
You actually only need couple ingredients for this beauty. Filo dough (freezer section of your grocery store), good mascarpone cheese, some heavy cream, powdered sugar and vanilla bean paste – this is like the cherry on top of the cake, seeing those little black vanilla seeds in mascarpone filling aaaaaaaaahhhhh. In my opinion Nelsen Massey Vanilla Bourbon and Vanilla Bean Paste is the best stuff you can get out there – don’t buy just any generic vanilla flavor, this thing makes world of a difference.
If you still feel intimidated by filo dough – here is the preview of what is actually going to happen:
- Take filo dough out of the freezer, take out of the box but leave in the bag. Let sit in room temperature for about 2 hours.
- Unroll the dough.
- Cut the dough lengthwise into 2 parts.
- Cut the strips of dough into 4 parts. (don’t worry if they are not equal)
- Take about 2 sheets and cross them with another 2 sheets and another 2 sheets (they separate easily) See image below.
6. Stuff it into cupcake pan like this.
7. Now here’s my little trick – people usually brush their filo dough with butter and then bake it. I find it way more difficult to work with filo dough if it’s sticky since it’s so thin. So what I do is, once I have all shells ready to bake, I spray everything with butter spray and put it in the oven. Tadaaaaaaa….
Once your shells are ready, you can obviously stuff it with any filing you like. Cream cheese, whipped cream, ice cream or just pour some chocolate in.
Vanilla bean mascarpone berry tartlets
- 2 filo dough sheets (there are usually 4 in the package)
- cooking spray
- 6oz mascarpone cheese
- 1 cup heavy whipping cream
- 6 tbs powdered sugar
- 1 tsp vanilla bean paste
- your favorite berries
- Take your filo dough out of freezer (you only will be using half of your dough – 2 sheets, so put another roll back into freezer) and let sit for about 2 hours.
- Preheat oven to 350°F and spray tiny muffin pan with nonstick spray (24 muffin pan).
- Once your filo dough is no longer frozen, unroll the sheets. Cut the dough lengthwise and then each section to 4 parts. Always take 2 layers at the time putting about 6-8 layers in each muffin hole. One sheet of dough should be enough to make 24 shells.
- Repeat with second sheet and you should have 48 shells total. (note – while you are working with one dough, put one dry and one dump tea towel on another piece of dough so it doesn’t dry out).
- Spray shells well with cooking spray.
- Bake shells for 12 minutes or until golden brown and let cool completely.
- While your shells are cooling, whip whipping cream according to directions. Be careful not to over whip.
- Whip mascarpone cheese, sugar and vanilla bean paste until fluffy. Add whipped cream and mix until well combined.
- Pipe the mascarpone filling into filo shells and garnish with fresh fruit.
recipe by SweetAndSourChef.com
What you need for this recipe: