INGREDIENTS
1 egg
6oz cream cheese
1/4 cup coarsely grated firm and salty feta
1/3 cup labneh or sour cream
1/8 cup California Sunflower Honey plus more for drizzling on tarts
pinch of salt
1/2 cup butter melted
12 sheets filo dough (approx 9″x12″ sheets; Note: Follow packing instructions for thawing)
1/4 cup toasted pistachios, chopped
DIRECTIONS
- In a large bowl, beat the egg. Add the cream cheese, feta, labneh, California Sunflower Honey and a pinch of salt. Mix until well combined.
- Preheat the oven to 375 F.
- Butter a 12 count cupcake tin.
- Prepare your filo. Once you start working with the filo, keep a steady pace so it doesn’t become too soft. Cut each sheet into 6 equal squares.
- Place one square into each mold and gently press so that it takes the shape of the muffin tin. Let the edges hang over. Cut another sheet into 6 squares and press into the remaining molds. Brush all with butter. Continue: cutting squares, shape one square into each tin, brush with butter, and repeat until you have six layers in each mold. Do not butter the last layer.
- Pour the filling into the molds. Brush the filo edges with butter.
- Bake for about 25 minutes until edges are golden brown and the filling has set.
- Remove from the oven and cool. With the help up a spatula, gently ease each tart out of the tin and onto a serving plate.
- Top each tart with toasted pistachios and a drizzle of California Sunflower Honey .
