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FIG AND PISTACHIO PHYLLO CUP  This recipe received honorable mention in Athens Holiday Mini Fillo Shells Recipe Contest. Ingredients
1/3 cup Mission figs, hard stems removed
2 tablespoons melted apricot jam
1 tablespoon honey
2 tablespoons frozen orange juice concentrate
2 teaspoons shelled pistachios
1 teaspoon orange zest
1/8 teaspoon ground cinnamon
15 Athens® Mini Fillo Shells (1 box)
Topping
1/3 cup shelled pistachios
1/3 cup powdered sugar
1/8 teaspoon cardamom
2-4 tablespoons fresh orange juice
Dried sliced apricots, for garnish
In a food processor combine figs, jam, honey, orange juice concentrate, pistachios, orange zest and cinnamon, blend until almost smooth. Spoon 1-1/2 teaspoons of filling into Fillo Shells and set aside.
In a food processor place pistachios, sugar and cardamom, pulse until smooth. Add fresh orange juice, 1 tablespoon at a time,
Makes 15 Desserts
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