Reviewed: Dec. 22, 2006

I baked three first to try them and then added more hot sauce and 3 ounces of cream cheese. This made them taste much better, with more flavor.

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4 users found this review helpful

Reviewer:

TAD5417

Cooking Level: Expert

Living In: Lakeland, Florida, USA

Reviewed: Mar. 5, 2006

I had some phyllo dough that needed to be used so I made my own tarts by using 4 buttered sheets of phyllo, layered on top of one another. I cut the layered sheet into 6 equal squares & tucked them into standard size muffin tins that I had sprayed w/ Pam. I had a bit of trouble getting the first one out but then I let the others cool a bit before giving them a twist & popping them out w/ the aid of a knife. For the cheese filling, I did add Old Bay seasoning & additional hot sauce & worcestershire, as well as some dried parsley & thyme. Instead of sprinkling the top w/ paprika after baking, I sprinkled the top w/ dried parsley before baking. These were so good & so filling that my husband & I made our appetizer into our meal. All we did was add a salad.

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16 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Oct. 2, 2005

Not a big hit at my party. They taste better when they are hot, but they are hard to keep hot. And I just didn't think they tasted all that special.

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8 users found this review helpful

Reviewer:

Christina

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Reviewed: Jul. 25, 2005

What a hit!! I made this for a wine group and they were gone in no time. I does make alot of extra filling, so the next day I spread in on a pita and broiled it. Yummy!

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2 users found this review helpful

Reviewer:

ELIZJOHN

Reviewed: Jul. 8, 2005

Absolutely fabulous recipe! Taking into account others comments, here's some clarification: Use 1 teaspoon of tobasco sauce, as you never can tell how much 10 drops are. Add a good dash or three of Old Bay Seasoning and about 1/2 tsp of crushed red pepper. Use Fillo frozen fully cooked pastry shells. Used hubby as a ginea pig last night and he ate a whole sheet of these yummy morsels! Excellent with a nice chilled white to compliment the creamy seafood taste. My next party will be a hit. And you can easily keep the simple ingredients for this recipe on hand to whip up in a moments notice to wow drop-in visitors!

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66 users found this review helpful

Reviewer:

GINAL3

Reviewed: May 9, 2005

Was good, I was just hoping for better. Guests seemed to enjoy them.

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1 user found this review helpful

Reviewer:

KTDS

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 7, 2005

I am giving it three stars which in this case was high, but I feel terrible giving it anything lower since I didn't follow the recipe exactly. I was out of phyllo dough when I decided to make for the Super Bowl yesterday so I used ready made pie crusts. Everything else was exact except I did add some garlic powder and used fresh seafood. My husband took one bite and that was enough, I took a bite of the rest and it was enough for me too. Sorry Mary Beth!!!!

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1 user found this review helpful

Reviewer:

JENDAHLKE

Reviewed: Jan. 4, 2005

I made these appetizers for New Years and they were a hit (at least with the seafood lovers in the crowd). Very Easy to make! I bought 3 boxes of Phyllo Shells and still had extra filling which I used on crackers then. I will most certainly make this yummy treat again.

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3 users found this review helpful

Reviewer:

Luv2Cook

Reviewed: Dec. 31, 2004

I tried these for a Thanksgiving appetizer this year and they were so good, I've made them several times since to rave reviews everytime. Easy to prepare in advance and easy to heat up once cooked as well. Thanks for sharing!

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5 users found this review helpful