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Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.
Mascarpone Cream:
Beat an 8-ounce container of mascarpone cheese and 3 tablespoons confectioners' sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.
Photographs by Tara Donne
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By 2w4k
the woodlands, TX
on September 27, 2011
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loved it! and so easy to make! i used puff pastry shells instead. coul not find the tartlet shells, but i use a lot of puff pastry anyway......i want to make this for a fall neighborhood brunch/coffee. i would omit the fruit and use canned pumpkin. kinda like pumpkin cheesecake. and top with candied pecans. how much pumpkin would u add to the cheese mixture???
By peachmarie
Washington Town...
on July 05, 2011
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These were yummy & a big hit! First of all, I came up with a solution to the problem of making them in advance & having soggy phyllo cups. I used the Athens brand as others have & put them in the oven briefly for a little extra crispness as the package directs. HOWEVER, prior to that I popped a flattened mini marshmallow in each one. It melted & I spread it around a bit. This created a perfect barrier between the cream & the phyllo. No problems with sogginess! Of course cool them before filling. You don't need to beat the mascarpone, it makes it "cheesy" instead of creamy. Just stir the sugar in till blended. I doubled it per reviews, & increased the sugar a bit, about 1/3 cup to 16 oz of cheese, plus 1 tsp vanilla. I used an entire 1/2 pint of heavy cream, whipped till soft peaks. I brought them to a party & the host was so impressed, she showed it around, & came back & said they were gone! I hadn't been in the door 5 minutes & all 48 of them were devoured!
By JVille foodie
Jacksonville, OR
on July 05, 2011
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I used Athens brand "mini fillo shells" which I found in the grocery freezer section in packs of 15. Four packs filled a 12" X 16" cookie sheet with sides, so the cups did not slip off. You can go to the athensfoods site to locate stores. I mixed 8 oz. of cream cheese, two Tbls powdered sugar, and one-half pint(7 oz. sweetened condensed milk until there were no lumps. Then I folded in 1 cup of heavy whipping cream, which I had whipped to stiff peaks. I piped the mixture into the cups with a nib that showed a wavy design next to the fruit. I used tiny blueberries, frozen, which I thawed on a paper towel so the blue wouldn’t bleed blue color into the cream mixture. I did not add vanilla (suggested in another review because it makes the cream less white. I needed an hour to put this together and I did it just before bringing it to a party. I stored it in the fridge at the party until dessert time which was about two hours. It held up well over that time period.
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