Reviewed: Apr. 24, 2012

These are super easy but look fancy. Followed to a T but used cresent rolls and molded them into a muffin pan to make the cups. If you like blue cheese you are going to love this recipe! I will make again, thank you!

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Reviewer:

RebeccaD

Cooking Level: Intermediate

Living In: Bonita Springs, Florida, USA

Reviewed: Feb. 8, 2012

Easy to make and odd enough to seem interesting but delicious too.

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Reviewed: Dec. 22, 2011

These are so fast and easy to prepare and so good!! Served them at a party and everyone gobbled them up and kept exclaiming how delicious they were. Will definitely make again!

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Reviewer:

kcbee

Reviewed: Dec. 18, 2011

This was a very easy recipe, even for someone who doesn't cook much like me. I loved it! Next time I will try adding a dab of honey on the top of these. The blue cheese flavor can be a little overwhelming and I think my family will like the tarts better if there's something to balance it.

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Reviewer:

Lyngay

Reviewed: Dec. 16, 2011

These were delicious and pretty easy to make. The most time-consuming part was actually filling all the tart shells. I used gorgonzola cheese instead of regular blue and I omitted the light cream, using goat cheese instead to add a little creaminess. I also added some caramelized onion for a little sweetness, which was really good. It works well to mix up the filling ahead of time and refrigerate until you are ready to fill the tart shells. There is lots of room for customization in this recipe.

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Reviewer:

megallyn

Cooking Level: Expert

Living In: Everson, Washington, USA

Reviewed: Dec. 6, 2011

This was good. I gave it four stars instead of five due to personal taste and the fact that it was impossible for me to find a store that carried pre-made philo dough shells. I had to make my own by forming philo dough sheets I cut and buttered into a muffin pan. So for me, there was extra tedious work I had not planned on. Also, I made them with Gorgonzola cheese instead of Blue cheese, but it was still too pungent for my taste. The concept is there though, so I plan to make them again with a different, milder, cheese, and....after I find a place that sells the shells pre-made.

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Reviewer:

LizzyBee27

Cooking Level: Intermediate

Reviewed: Dec. 4, 2011

Wah-Waaaaahhh. This was NOT a hit at all. People who tried said that they weren't "mad that they ate it, but they didn't want another one."

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Reviewer:

JKNEIP

Reviewed: Nov. 29, 2011

These needed honey at least, the pears didn't do ANYTHING.

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Reviewer:

CourtneyRaedio

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Reviewed: Nov. 23, 2011

Yummy! Definitely lessen the cheese add more pears and mos def add walnuts (crumbled) I put light cream, cream cheese and walnut. I used Pillsbury crescent seamless dough, cut into squares. You want to preheat the dough, so it is not so doughy after baking with the ingredients. Adding Honey after baking would def increase the yumminess!!

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Reviewer:

ltdgan

Reviewed: Nov. 23, 2011

These were interesting to say the least! I am not a big fan of "stinky" cheeses (mmm give me Mango Brie any day of the week!), but I loved the idea of mixed flavors! I used premade phyllo shells (BOGO free sale) and doubled the recipe. I think the blue cheese was a bit strong for the pear, I followed in other reviewer's footsteps and added a drizzle of honey to them. It did the trick!Keep an eye on the tarts and make sure to take them out at 15 minutes, they singe easily. Mine are extra crispy as I was trying to overcompensate for an underripe pear. Using a very ripe pear may help with the sweetness as well. The taste is growing on me, they might not make it to Thanksgiving at the folk's tomorrow...

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