PUMPKIN MASCARPONE PHYLLO CONES
Recipe by Executive Chef Eric AberHomegrown Café, Newark, DE
8 sheets Athens® Fillo Dough (9” x 14”), thawed
Cooking spray, as needed
¼ cup low fat Greek yogurt
¼ cup low fat mascarpone cheese
3 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 cup pumpkin puree (not pie filling)
4 tablespoons pecans, chopped
Lay a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Lay a second sheet of fillo on top of the other. Spray lightly with cooking spray. Fold fillo in half horizontally to form a long rectangle creating four layers.
Bring up the bottom corner of the fillo and roll to the end of the fillo to form a pointed cone. Place the cone seam side-down on a parchment lined baking sheet. Insert a small metal ramekin or heat proof shot glass into the open end of the cone to help support it. Repeat the process three more times to create four cones. Bake in 325°F preheated oven for 8- 12 minutes or until lightly browned and crisp. Cool to room temperature.
In a medium bowl, mix the yogurt, mascarpone, maple syrup and pumpkin pie spice together. Fold in the pumpkin. Gently pick up a fillo cone and spoon or pipe the pumpkin mixture to fill the cone. Top with chopped pecans. Repeat the process with the remaining cones. Serve immediately.