Recipe by Campbell's Kitchen
"Pepperidge Farm® Mini Puff Pastry Shells are filled with a savory 'cheesecake' filling featuring chopped artichoke hearts, minced sun-dried tomatoes, and Parmesan cheese to make mouthwatering appetizers."
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1 (9.5 ounce) package
Pepperidge Farm® Puff Pastry Shells
1 (3 ounce) package
cream cheese, softened
grated Parmesan cheese
finely chopped artichoke heart
minced sun-dried tomatoes
Cracked black pepper to taste
Outstanding. I could not find the pepperidge farm shells, so I used pillsbury crescent rounds (cut them each in half and pressed them into the tart cups). Then put the cheese mixture in and baked them for about 7 or 8 minutes until golden brown. Fabulous mix of flavors! two pkgs of rolls gave me 32 tarts. Just the right amount when I doubled the cheese mixture!
We didn't care for this. If you're trying this recipe, please, soften your sun-dried tomatoes first. Thank you anyway!
These are a great and very easy appetizer to make. The only issue I had with this was making it into 24 servings. The shells come 6 to a package, which means you have to cut each one into 1/4ths, and that just makes a mess out of them. I left them whole and served that way. Flavor was great and I added more sundried tomatoes for extra flavor.. very good and will use again! :)
This was a really neat concept and tasted great! We had problems with the scaling and made 6 of them which were about right for a single, hearty appetizer. Delicious! I'm going to play around with this one to adjust the filling, but I loved how almost everything could be prepped ahead of time! Definitely use sun-dried tomatoes packed in oil.
I added a dash of red pepper and used 1 tsp dried parsley (recipe didn't specify fresh or dry, but I though 1 Tbsp sounded like too much if using dry). Filling is great. Hubby loved it. I used phyllo dough instead of puff pastry, neither of us liked the phyllo. When I make this again, will only use puff pastry!
I tried this recipe for a holiday party we were hosting. It was quite tasty and enjoyed by everyone. My only complaint is the size of the pastry shells. They are very large for an appetizer serving. I will look for a smaller puff pastry to use next time. I doubled the amount of cheese/artichoke mixture and it worked out well for the large shells. Overall they are very yummy!
These are delicious and easy. The shells can be hard to find and it really only makes 6 servings, so it's annoying thinking you have 24-that's why you read the recipe 1st I guess! :) I have made these multiple times now. I did use pastry sheets and put them into mini muffin pans for small tarts and that was good. Other than that, followed recipe exactly. :) Enjoy!
Yummy and fun app. I had left over shells from making eclairs and it worked perfectly! I also added a bit extra artichoke and sundried tomatoes :)
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Sun-Dried Tomato Cheesecakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 42
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