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Sensuous Phyllo Fruit Tartlets

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“From SELF magazine. The recipe is credited to Personal chef Bernie Guzman, who has cooked for Jada Pinkett-Smith and Will Smith.”

Ingredients Nutrition

  • 4 sheets phyllo dough
  • butter-flavored cooking spray
  • 14 cup raw sugar, such as turbinado, divided
  • 8 ounces nonfat vanilla yogurt, warmed to room temperature
  • 8 ounces neufchatel cheese or 8 ounces low-fat cream cheese
  • 1 teaspoon vanilla extract
  • 1 12 cups pitted cherries (such as raspberries, blackberries, blueberries and sliced strawberries) or 1 12 cups mixed berries (such as raspberries, blackberries, blueberries and sliced strawberries)
  • 1 tablespoon Grand Marnier or 1 tablespoon rum (optional) or 1 tablespoon Kahlua (optional)


  1. Preheat oven to 400°F
  2. Place a sheet of phyllo on a flat surface such as a cutting board; spray lightly with spray and sprinkle with 1 tbsp sugar.
  3. Cover with another sheet of phyllo. Repeat three times, finishing with spray and sugar.
  4. Using a pizza cutter or a very sharp knife, cut the phyllo into 3-inch squares.
  5. Place each square in a cup on a muffin tin, pressing in gently and fanning phyllo layers so corners don't overlap.
  6. Bake 7 to 10 minutes or until golden.
  7. Whip yogurt in a small bowl.
  8. Fold in Neufchâtel and vanilla (and liquor, if desired).
  9. Cover and refrigerate 10 minutes.
  10. After cups have cooled, remove them from muffin tin.
  11. Add 1 tbsp yogurt mixture to each cup.
  12. Top with fruit and serve.

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