Cherry-Almond Tarts


  • 6 sheets phyllo dough
  • Butter-flavored nonstick spray
  • 1 1/2 teaspoons granulated sugar
  • 1 cup vanilla pudding (regular, not instant)
  • 1 tablespoon sliced almonds
  • 1/8 teaspoon almond extract
  • 1 cup cherry pie filling*
  • Sliced almonds (garnish)

* May use raspberry, if desired.


  1. Place one phyllo sheet on a piece of wax paper. Mist with nonstick spray. Top with a second phyllo sheet and mist. Repeat layering with remaining sheets. Sprinkle sugar on top of last sheet. Cut stacked phyllo into 8 squares (each about 4 inches square). Carefully push each phyllo square into a muffin cup.
  2. Bake at 325 degrees F until golden brown, 6 to 8 minutes. Cool for 5 minutes.
  3. Remove phyllo cups from pan.
  4. Combine pudding, 1 tablespoon almonds and almond extract.
  5. Divide pudding mixture among phyllo cups.
  6. Top each with 2 tablespoons pie filling.
  7. Garnish with sliced almonds.

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