The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Strawberry Phyllo Tartlets with Lemon Mascarpone Cream

42 Comments

StrawberryPhylloTSTCrispy phyllo shells, lemony mascarpone filling, fresh strawberries — and the best part is that these little treats couldn’t be simpler. Great for a spring get-together, and you can mix up the topping with other seasonal fruit for an even more colorful presentation. Enjoy!

StrawberryPhylloTitledTST

Strawberry Phyllo Tartlets with Lemon Mascarpone Cream

  • Servings: makes 18 tartlets, roughly 3 bites each
  • Difficulty: easy
  • Print

  • 2 sets of 5-layer 30 x 31 cm. phyllo dough sheets, cut into 10 x 10 cm. squares (with a little leftover, you can just make some slightly bigger) to make a total of 18 squares with 5 layers each. For American measurements — that’s 18 4 x 4 inch squares with 5 layers each.
  • 1 Tbs. unsalted butter, melted
  • 500 g. (about 18 oz.) mascarpone cheese
  • zest and juice of one lemon (more or less to taste)
  • confectioners sugar to taste — about 2 Tbs. for the filling, plus more to sprinkle on top if desired
  • pinch of salt
  • 20 medium to large strawberries (or other fruit of choice), sliced
  • Optional: small mint leaves for garnish

Directions:

Preheat the oven to 350 F/ 180 C. Place the 5-layered squares inside the cups of regular-size muffin tins (use two or do in two batches) and pleat edges to form cups. Brush the insides with melted butter and bake until crisped and slightly golden brown, about 12 minutes. Meanwhile, prepare the filling: mix the mascarpone, zest, juice, sugar and pinch of salt until smooth. Remove the phyllo cups from the oven and let cool. Fill with the lemon mascarpone (using an icing piping bag helps get in the nooks and crannies, but you can just gently spoon in and push down if you don’t have one) and top with slices of fresh strawberries and a touch of confectioners sugar if desired. Serve immediately. Note: if using at a later time, you can keep the components separate and then assemble right before serving.

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Author: Laura Haugen

Writer, Traveler, Foodie

42 thoughts on “Strawberry Phyllo Tartlets with Lemon Mascarpone Cream

  1. Those are so pretty. Can’t wait for strawberry season here. I have been thinking of making my own mascapone, and this would be a wonderful way to highlight it.

  2. Love it! I think I’ll be making and taking these to brunch this Sunday, thanks!

  3. Such beautiful little tarts! Perfect for a spring gathering!

  4. I love these! I’m patiently waiting for strawberry season, although they are available at the market now, there is nothing like the beautiful wonky looking ones the farmers bring into the city. I love working with phyllo. I’ll make your little tartlets for sure!

    • Great to hear you’ll try them – thanks! Yeah, there’s nothing like those fresh strawberries from the farmers markets, packed with so much flavor and sweetness! Re: working with phyllo — I didn’t have much luck with phyllo before this (I tried making savory appetizers with cheese & pear, I think, and it turned mushy — so I’m glad I tried it again, and found it easy this time!

  5. Oh my these are just beautiful. I can’t wait for strawberries to hit the farmers market, I love the lemon mascarpone cream.

  6. These are lovely! Gonna make them for the munchkin’s birthday party next weekend πŸ™‚

  7. Am I daydreaming or what? lemon mascarpone, phyllo dough and strawberries? no efforts is required to convinced me that your tartlets are amazing! beautiful photos !

  8. Wow!Love the photos. I am getting very hungry right now….

  9. Oh these are beautiful! How very perfect for spring!

  10. So. Pretty. I will make! That’s a def! πŸ™‚

  11. These are so, so pretty! I’m saving this idea for our next drinks gathering to go with riesling. πŸ™‚

  12. Very lovely tarts! I like using mascarpone as cream filling as well, but haven’t trying mixing with lemon! I’ll try that next time. πŸ™‚

    • Thanks! I hope you like the lemon with mascarpone – I usually use vanilla extract, or yogurt for a lightened filling, but I think lemon is my favorite way to mix it because it adds some brightness but keeps the richness of the mascarpone. I have been oohing and aahing over your desserts, Wee Birdie – they are always so beautiful and professional. Thanks for stopping by!

      • I usually mix mascarpone with whipped cream to make it lighter as well. I was thinking to put up a tart which had mascarpone cream with a bit of Cointreau for my next post. πŸ™‚ Thank you for great idea of lemon cream!

  13. They look perfect…so springy and fresh in flavor!

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  17. So so. Nothing special. Pity because it took so much time to prepare

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