Strawberry Coulis Tartlets (With Crispy Phyllo Pastry)
Strawberry Coulis Tartlets are these gorgeous mini phyllo pastry tarts that have a simple filling and an easy strawberry coulis or compote—you decide.
Normally, there are two phyllo individual rolls in a box. One of the rolls I used for this savory Vegetable Tart, and the other roll made these beautiful and crispy strawberry coulis tartlets.
These strawberry coulis tartlets are very easy to make, and using phyllo pastry need not be intimidating at all. There’s only one rule to remember with phyllo: keep the phyllo sheets damp, and I have the perfect tip for that besides brushing them down with oil or butter.
For as long as I’ve been cooking and creating recipes, I’ve been using phyllo and puff pastry. I’m confident that you will find a few helpful tips, so do read through.
Yes, phyllo is paper thin, and that’s where it becomes intimidating when working with the sheets. Once you get the hang of it however, the flaky results are utterly impressive!
Why You’ll Love This Recipe
- Flexible filling options
- Light, crispy, and beautifully flaky
- Made with simple, accessible ingredients
- Perfect for entertaining or afternoon tea
- Can be made ahead (great for hosting!)
The Difference Between Phyllo and Puff Pastry
These are both thin pastries but with different fat contents:
- Puff pastry is made with butter (inside layers of dough)
- Phyllo pastry is made with oil instead of butter which you brush onto the sheets before baking.
Both need fat to create crisp, crunchy layers.
Phyllo is also known as filo “leaf” (Greek), but the originality of phyllo is Turkish “yufka”.
Strawberry Coulis Tartlets With Phyllo Pastry
You can make your own phyllo pastry if you like, but it’s a real labour of love and there’s no need. With so many quality dough brands out there, it’s convenient to buy frozen phyllo.
What You’ll Need
It’s always a good idea to have everything ready before you start:
Muffin Pan
I used a 9-hole muffin pan.
Phyllo Pastry
You need one roll of phyllo pastry. They normally come frozen packaged in a box, and there are two rolls inside.
Baking (Parchment) Paper
Used under the pastry to work on.
Damp Kitchen Towel
To cover remaining pastry sheets while you work.
Cooking Spray
Helps with non-stick and easier release.
Pastry Cutter or Knife
Pastry cutter is best, otherwise a pizza cutter or sharp knife.
Strawberries
The star of the recipe.
Strawberry Coulis / Compote
You can use either depending on preference.
You can find the ingredient list in the full recipe card below. Find the full recipe for Strawberry Compote.
How To Cut The Pastry
There are two ways:
1. Rounds
Cut circles using a cookie cutter and fit each round into the muffin tin.
2. Strips (recommended)
Cut rough thick strips and stack them into each cup:
- Place one strip in
- Add another strip in the opposite direction
This builds structure and layers
How To Make Strawberry Coulis Tartlets
Perhaps the most intimidating part is working with the paper thin pastry but with these simple steps you will are going to love your strawberry coulis tartlets!
Prepare your muffin pan
Generously spray your muffin tin and set aside.
Prepare your baking paper
Take baking paper, scrunch it in your hands, dampen it slightly, and squeeze out excess water.
Spread it on your work surface.
Prep the phyllo
Open the phyllo pastry from the plastic cover by unrolling it.
Take two to three sheets of pastry and lay them on the damp baking paper.
Cover remaining sheets with a damp kitchen towel.
TIP! Working on the wet baking paper prevents the pastry from drying out. However you do have to work quickly and not leave it out for long.
Brush the pastry
Brush the sheets you are working with lightly with melted butter or olive oil.
This is what creates the crispy, golden layers.
Cut the strips
Use a pastry cutter to cut the oiled sheets into large strips.
Each muffin cup needs layered strips rather than one full sheet.
Shape the tart shells
Take one strip and place it into a muffin cup.
Take another strip and place it across the first one in the opposite direction.
Repeat until all cups are filled.
Bake
Once you’ve filled the muffin pan with all the oiled or buttered down phyllo sheets you will bake them.
- Preheat oven to 180°C.
- Bake for about 10 minutes, or until light golden brown.
- Watch closely as phyllo browns quickly.
Cool
- Remove tart shells from the muffin tin and place on a cooling rack.
- Allow to cool completely.
Fill the tartlets
While the pastry cups cool make the strawberry coulis if not already done.
Once cooled, fill with:
- Cream
- Fresh strawberries
- Strawberry coulis or compote
You can use any filling in the cups. Here I’ve used cream, fresh strawberries, coulis and a touch of sweetness from the sugar coated raw nuts.
Optional Crunch
- Toast raw nuts in a dry pan over medium heat.
- Add sugar and stir until coated and slightly sticky.
- Remove and cool before roughly chopping.
- Sprinkle over tartlets for texture.
Tips and Suggestions
- Keep phyllo covered at all times—this is essential
- Work quickly but calmly
- Don’t overload filling too early or pastry will soften
- Butter between layers = crisp, flaky texture
- These are best assembled just before serving
Variations
- Add mascarpone or whipped cream instead of plain cream
- Swap strawberries for raspberries, blueberries, or peaches
- Add vanilla to the cream filling
- Drizzle with honey or maple syrup
- Add a dusting of icing sugar before serving
- Add basil or mint for a fresh twist
Make Ahead & Storage
Phyllo cups (unfilled)
- Store at room temperature in an airtight container for 1–2 days
- Re-crisp in oven if needed
Strawberry coulis
- Store in fridge for up to 3 days
Assembled tartlets
- Best eaten fresh
- Can be refrigerated for up to 24 hours, but pastry softens
My suggestion would be to keep the phyllo cups empty (stored in an airtight container) until you’re ready to fill. The compote can be made in advance and refrigerated for a 2-3 days for maximum freshness thereafter you can freeze. Leftover compote will freeze very well so there’s no waste.
Serving Ideas
These strawberry coulis tartlets are perfect for:
- Afternoon tea spreads
- Brunch tables
- Bridal or baby showers
- Light summer desserts
- Entertaining platters
Serve chilled or at room temperature depending on filling.
If you love entertaining, be sure to try this charcuterie-style grazing board for entertaining—perfect for serving alongside these tartlets.
FAQ
Can I make these ahead of time?
Yes—make the shells and coulis ahead, but assemble just before serving for best texture.
Why is my phyllo breaking?
It’s drying out. Keep it covered with a damp kitchen towel while working.
Can I use store-bought coulis?
Yes, but homemade gives better flavour control.
Can I freeze the tart shells?
Yes, bake and freeze unfilled shells, then re-crisp before using.
Final Tip
Once you get comfortable with phyllo, it becomes one of the most versatile pastries in your kitchen. Don’t be intimidated by how thin it is—that’s exactly what makes it magical.
For More Easy Dessert Ideas
If you loved these Strawberry Coulis Tartlets, here are a few more simple, crowd-pleasing desserts you might enjoy next. Each one is easy to make, uses minimal ingredients, and is perfect for entertaining or a sweet treat at home.
Fresh Fruit Summer Salad – A light, refreshing mix of seasonal fruit tossed together for an easy no-fuss dessert or side dish that works beautifully for warm weather days.
Creamy No-Bake Mango Cheesecake – Smooth, tropical, and completely oven-free. This is the kind of dessert that feels indulgent but is surprisingly simple to prepare ahead of time.
Puff Pastry Jam Tarts – Flaky, golden pastry filled with sweet jam for a nostalgic bake that’s quick, easy, and always a favourite with both kids and adults.
I’m here to help where I can, so leave me a comment with any feedback.
Strawberry Phyllo Cups
Ingredients
Strawberry Coulis
- 1 recipe strawberry compote
Phyllo Pastry
- 1 roll frozen phyllo pastry thawed
- 100 grams melted butter roughly 7 tablespoons
Filling
- 200 grams crème fraiche or thick whipped cream
- 1 cup strawberries cleaned and sliced into quarters or cubed
- 1 /3 cup raw nuts toasted and roughly chopped (Pecans, almonds etc)
- 2 tbsps soft brown sugar
- fresh mint
Instructions
- Toast the nuts in a dry pan on medium heat until lightly browned and toasted. Add the sugar, stir for a couple of seconds to melt the sugar and remove from the heat to cool. Once cooled, roughly chop and set aside.
- Preheat the oven to 180C
- Use cooking spray for a 9 hole muffin pan, spray generously and set aside.
- Measure out a sheet of baking paper larger than the phyllo pastry looks. Squash the paper between your hands and then wet it under the tap so it's damp. Squeeze access water out and spread it out onto a clean work surface. Lay out the phyllo pastry onto the damp baking paper. Peel the plastic covering off and remove the one sheet that you will be working with. Cover the remaining phyllo pastry with a damp cloth.
- Spread the one phyllo pastry onto your work area or board. Use a pastry brush to brush the melted butter between the sheets of the phyllo. Lift one sheet, spread butter, set one side, butter another sheet, set it on top of the one you've just done. Keep going until you've finished the one sheet (layer)Use a couple of sheets of phyllo to press into the muffin tin cups. How many you fit into each cup will depend on you. Just repeat the same process with the remaining phyllo and make sure they all fit more or less equally into the muffin tray.
- Brush the cups with any left over melted butter but be gentle with the layers.
- Bake on the middle rack for 8 to 10 minutes till light golden brown. Do watch them since all ovens differ.
- Cool on a rack until properly cooled down and fill with cream, strawberry coulis, sticky sweet nuts and fresh mint.
Hi, Can you make the cases the day before? They look lovely!
Mandy, hi there! Thank you very much for your question. You’ve also inspired me to make these again😊 Yes, you can definitely make these phyllo cups in advance, just don’t fill them until the day you’re serving so they stay nice and crisp. Thanks so much for being here, and I hope you love them! Miranda xo.