Can't remember who posted this, but I tried them (I left out the caraway seeds because I don't like them). They are really good. ONION BRIE PALMIERS 2 medium onions, thinly sliced 3 Tblsp. butter or margarine 2 Tblsp. brown sugar 1/2 tsp. white wine vinegar or cider vinegar 1 sheet frozen puff pastry, thawed 4 oz. Brie or Camembert, rind removed, softened 1 to 2 tsp. caraway seeds 1 egg 2 tsp. water In a large skillet, cook the onions, butter, brown sugar, and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature. On a lightly floured surface, roll puff pastry into an 11- x 8-inch rectangle. Spread Brie over pastry. Cover with the onions; sprinkle with caraway seeds. Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-inch slices. Place on parchment paper-lined baking sheets; flatten to 1/4-inch thickness. Refrigerate for 15 minutes. In a small bowl, beat egg and water; brush over slices. Bake at 375° F. for 12 to 14 minutes or until puffed and golden brown. Serve warm. Yield: 1-1/2 dozen. Another we really liked: SPINACH AND ARTICHOKES IN PUFF PASTRY 1 (10-ounce) pkg. frozen chopped spinach, thawed 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 tsp. onion powder 1 tsp. garlic powder 1/2 tsp. pepper 1 (17.3-ounce) package frozen puff pastry Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400° F. for 20 minutes or until golden brown. Yield: 4 dozen. Source: Southern Living, Top-Rated Recipe, November 2000".

OK, I am going to make some strawberry tarts for a dinner dessert tomorrow evening, and I'm going to use the those little phyllo cups for the base. As per usual for me, I want them to be "lite" so not super rich ingredients, hence starting with the phyllo cups. I have made these tarts before, and my usual method is to buy some canned lowfat pudding or use tofu pudding for the base and then add my homeade preserves and fresh fruit as the topping. They are good. But this time I'd like to go homeade filling for somthing slightly more upscale. I've looked online and I see two schools of thought--cream cheese with sugar, or custard. The cream cheese with sugar sounds easy, (I'd use lower fat neufatchel) but pedestrian. The custard sounds fattening. Does it have to be? I can make lower fat homeade pudding. Come to think of it I could make parfaits with pudding layered with strawberries flavored with my strawberry rhubarb sauce. I dunno. Strawberries and rhubarb are so good on their own. I'm thinking phyllo tart only because it is closer to pie, which is more traditional. I could even use real store bought pie crust as the bottom layer, I've done that too. That's somewhat of a calorie savings since with fruit pie the bigtime calories are in the crust. But then a rich filling counters any calorie saving benefits of leaving off the top crust. Any experiences, idea or opinions? I'm not going to go the full fat route, that just doesn't fit my moderate lifestyle.

Oy, the best laid plans . . . First I couldn't find the phyllo cups at Wegman's where I did my grocery shopping yesterday. Maybe they had them but I looked and looked and since I hate shopping as it is, I gave up. All they had was regular sheet phyllo dough. Maybe those phyllo cups are falling out of favor commercially. They were never great IMHO, but a passable lowfat holder for yummy fillings. BUT also, local strawberries were $4.00 a quart, and this country girl just could not pay that. I am going picking next weekend, g-d willing! Rhubarb was $4.99 a lb. at Wegmans and I drove around to two other markets and couldn't find strawberries any cheaper or any rhubarb at all. I gave up because I had to cook the dinner and not spend my whole day running after rhubarb. I found out my guest had rhubarb all along growing in his garden and didn't bring any, so phooey on him I don't feel so bad about not serving strawberry rhubard anything. BUT I did make a tart. I used this "Eating Well" recipe I found online for an apple tart, and morphed it into an apricot cherry tart. I had apricots that had been macerating in brandy and lemon thyme, and I cooked them with 1/2 cup apple juice, lemon zest, 1/2 stick of cinnamon and 1 TBLSP of lemon juice and 3 TBLSP sugar. YUM! The custard in the recipe was VERY GOOD. The crust was just OK though. The apricots were very rich, which was not necessarily a bad thing, but I think this custard will be a good tart filling for rhubarb strawberry if I ever get around to making one. I'd like to take a photo but I lost my camera's flash drive memory gizmo for downloading. Here is a link that might be useful: Eating Well Apple custard tart recipe

lpinkmountain, Have you thought about a ravioli-style cookie? It is really not too fiddly. Roll out your cookie dough into 2 rectangles, one slightly larger than the other. Cover the larger so it doesn't dry out while you work with the first. Then score the other rectangle into squares about 2" square. Drop about a teaspoon of your jam into each square. Carefully lay other dough rectangle on top. Press together in the spaces/rows between the mounds (I'd start with the center rows), cut apart, and bake. If you have one of those ravioli makers (press or roller) even better. I don't think you really need to cut vent holes. This is cookie dough, not pie dough, so should absorb any moisture just fine. Also, you are not cooking fresh fruit which is comprised of a large percentage of water, but a jam which is already cooked and will not release much steam during this short bake time. Google "ravioli cookies" and you will find many versions to guide you. I hope this helps. Good luck.