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Emerald Sugared Peach Pumpkin Mascarpone Petites

RATING: 2.5/5 REVIEWS: 0 VIEWS: 5693
Total Time: 25 MIN Makes: 30 desserts
Prep Time: 25 MIN Cook Time: 0 MIN
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Description

Make it Fabulous with Phyllo Recipe Contest Finalist


Ingredients
  • 1/2 cup pumpkin pie filling/mix (canned)
  • 1/2 cup peach variety all-fruit or simply fruit spread
  • 1/2 cup mascarpone cheese
  • 6 tablespoons sugar, divided
  • 3 tablespoons milk
  • 2 tablespoons, fresh basil leaves, chopped
  • 2 packages (15 count, each) Athens® Phyllo Shells

Directions

In a small bowl, mix pie filling and fruit spread.
In another bowl, beat together mascarpone, sugar and milk. Transfer the mixture into a plastic bag or piping tube.
In a mortar and pestle or with a knife and cutting board, combine the remaining sugar (4 tablespoons) with the basil to create the Emerald Sugar.
Divide the peach-pumpkin mixture evenly among the Phyllo Shells. Top with a small squeeze of the mascarpone mixture. Sprinkle each shell with the Emerald Sugar.
Serve immediately.

 

Learn how to make this recipe step-by-step by watching our how-to video.


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