Guilt Free Tartlets in a row on a table

Guilt Free Tartlets

Prep Time 15 minutes
Cook Time 7 minutes
Total Time 5 hours 50 minutes
Servings 6 Servings


  • 4 Fillo Dough sheets (if you are able to find the fillo dough cups, you dont have to use the sheets)
  • 16 oz Yogurt (I love Brown Cow organic yogurt, maple or coffee flavor is awesome)
  • 1/4 cup Chocolate Chips
  • 1 Egg
  • 1 tbsp Sugar
  • Powdered Sugar Optional


  • Line a strainer with a coffee filter and add the yogurt on top. 
    Open yogurt cup
  • Place the strainer over a bowl and have it sit in the fridge for about four hours. I left mine overnight. Yogurt becomes very thick and separates extra liquids. 
    Yogurt on a coffee filter that is on a strainer
  •  You can see the difference in yogurt texture in the first two pictures.
    Yogurt on a coffee filter that is on a strainer with a bowl under strainer catching the liquid
  • Place four sheets of fillo dough on top of each other, cut dough into 2"x2" cubes. 
    Fillo dough placed on top of each other then being cut into squares
  • Rotate each sheet to distrubite the corners evenly. Using mini cupcake tray, place each stack of dough into its individual cup. Whisk egg with sugar. Using pastry brush, lightly spread egg mixture into each cup. 
    4 fills dough layer rotated to distribute corners evenly along the circumference
  • Bake them at 350F for about eight minutes or until folder brown.
    Fillo dough placed into a muffin tin
  • Using a spoon, fill in each cup with yogurt. Top it off with chocolate or fruits. Serve them right away, otherwise cups can get soggy. Optionally, you can sprinkle tartlets with powdered sugar.
    2 Guilt Free Tartlets