Bake-Off® Contest 45, 2012
Windermere, Florida

Cherry-Jalapeño-Cream Cheese Tartlets

Kick up the flavor of an easy cream cheese crescent appetizer using chiles and cherries.

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7 reviews.
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  • prep time 35 min
  • total time 60 min
  • ingredients 17
  • servings 24
 

Ingredients

1
jar (12 oz) cherry preserves
1/4
cup pickled sliced jalapeño chiles, drained
1/2
cup Progresso™ panko bread crumbs
1/2
cup pecan chips
1/4
teaspoon cayenne pepper
1/4
teaspoon onion powder
1/4
teaspoon garlic powder
1/4
teaspoon celery salt
1/8
teaspoon ground cinnamon
1/8
teaspoon ground turmeric
1/8
teaspoon salt
1
tablespoon butter, melted
1
can Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
egg, beaten
1/2
cup chives-and-onion cream cheese spread
2
tablespoons chopped fresh chives
Jalapeño chiles or sweet cherries with stems for garnish, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In blender container, place preserves and jalapeños; blend until almost smooth. Set aside. In medium bowl, combine bread crumbs, pecans, cayenne pepper, onion powder, garlic powder, celery salt, cinnamon, turmeric, salt and butter; mix well. Set aside.
  • 2 Heat oven to 350°F. Unroll dough sheet; press into 12x8-inch rectangle. Cut into 24 squares. Press 1 square in each of 24 ungreased mini muffin cups. Firmly press in bottom and up sides of cups, letting points of dough extend over edges of cups; brush points with beaten egg. Spoon 1 teaspoon cream cheese spread into each cup; top with 1/2 teaspoon cherry preserves mixture. Sprinkle each tartlet with 1 teaspoon of the bread crumb mixture.
  • 3 Bake 11 to 16 minutes or until golden brown. Cool in pans 5 minutes.
  • 4 Meanwhile, in 8-inch skillet, cook remaining bread crumb mixture over low heat 4 to 6 minutes, stirring frequently, or until golden brown.
  • 5 To serve, sprinkle platter with toasted bread crumb mixture; place tartlets on bread crumbs. Sprinkle with chives. Serve with remaining cherry preserves mixture. Garnish with jalapeño chiles or cherries.*
  • 1 In blender container, place preserves and jalapeños; blend until almost smooth. Set aside. In medium bowl, combine bread crumbs, pecans, cayenne pepper, onion powder, garlic powder, celery salt, cinnamon, turmeric, salt and butter; mix well. Set aside.
  • 2 Heat oven to 350°F. Unroll dough sheet; press into 12x8-inch rectangle. Cut into 24 squares. Press 1 square in each of 24 ungreased mini muffin cups. Firmly press in bottom and up sides of cups, letting points of dough extend over edges of cups; brush points with beaten egg. Spoon 1 teaspoon cream cheese spread into each cup; top with 1/2 teaspoon cherry preserves mixture. Sprinkle each tartlet with 1 teaspoon of the bread crumb mixture.
  • 3 Bake 11 to 16 minutes or until golden brown. Cool in pans 5 minutes.
  • 4 Meanwhile, in 8-inch skillet, cook remaining bread crumb mixture over low heat 4 to 6 minutes, stirring frequently, or until golden brown.
  • 5 To serve, sprinkle platter with toasted bread crumb mixture; place tartlets on bread crumbs. Sprinkle with chives. Serve with remaining cherry preserves mixture. Garnish with jalapeño chiles or cherries.*

EXPERT TIPS

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Expert Tips

*To serve tartlets individually, top each with 1 teaspoon remaining preserve mixture and 1/2 teaspoon toasted bread crumb mixture.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
160mg
160%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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