Happy week of the Fourth of July, dear friends! This honestly is my favorite holiday of the entire year. Christmas, Halloween, and even my Birthday take a backseat to to the Fourth. I'm completely in love with the hot summer weather (the anti-snow, per se), the smell of BBQ & deliciously fresh food charring up on the grill, kids running wild on the soft grass, the crystal blue cool water at the pool, families coming together, the gorgeous summer nights, and of course: the night sky lit up with bright beautiful lights! I LOVE IT. All of it! I was just telling my husband this morning how excited I am for this entire week!
They were so easy to make, but look so beautiful. Plus, they tasted great, so I'm going to call this one a WIN! When you gather with your family this week to celebrate, throw these little beauties on the menu. They can be a light sweet appetizer, or even a little bite for dessert! Enjoy!
Flag Berries & Cream Tarts
makes 10-12 small bite servings
fresh blueberries, rinsed and de-stemmed
fresh strawberries, de-stemmed and sliced sideways into circles
3 packs (15 in each pack) phyllo dough cups, 45 total
1 small package of white chocolate pudding (2 C cold milk to be added)
2 C whipped cream (you can use homemade, if you'd like, here)
1. Prepare pudding mixture according to directions on package, let sit to set up.
2. Lay out phyllo cups in neat rows on a cookie sheet or white platter.
3. Fold whipped cream into pudding mixture until thoroughly combined. Place into a piping bag with a large star tip, and pipe about 1 T of the mixture into each phyllo cup. Top each cup with fruit in a flag pattern. Place in the refrigerator until ready to serve.
idea from: make and takes